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Egg and Pickled Herring Smorgasbord

Egg and Pickled Herring Smorgasbord
Gather round the table for a classic festive spread that's equal parts elegant and comforting. At its heart are tender pickled herring and simple boiled eggs, elevated by an assortment of colorful accompaniments that add texture and depth to each bite. Perfect for a lively brunch or special occasion, this beloved tradition is sure to delight friends and family alike with its effortless charm.
Ingredients
  • 500g / 1.1lb fresh cheese_mC
  • 115ml / ½ cup crème fraiche
  • 115g / ½ medium red onion
  • 100g / 4 oz pickled herring fillet, cut into small pieces
  • 200g / 7 oz radishes, thinly sliced
  • 2 sprigs / 2 tbsp of fresh dill
  • 2 large hard-boiled eggs
  • 500g / 1 dark rye bread loaf, unsliced
Instructions

1. Slice the dark rye bread loaf into 2.5 cm thick slices and arrange on a platter or table.

2. Cut the fresh cheese into small cubes, roughly 1 inch (2.5 cm) in size, and place on top of the bread slices.

3. Place a dollop of crème fraiche, about 1 tablespoon (15 ml), on each bread slice.

4. Slice the hard-boiled eggs into wedges and arrange on the platter.

5. Thinly slice the red onion and sprinkle over the eggs.

6. Sprinkle the chopped fresh dill over the platter.

7. Place a few pieces of pickled herring fillet on each bread slice.

8. Serve with radishes on the side, at room temperature, around 72°F (22°C).

Tools
  • Bread knife
  • Cutting board
  • Cheese knife
  • Spatula
  • Plate or platter
  • Spoon

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