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Smoked Herring with Browned Butter Egg and Chives

Smoked Herring with Browned Butter Egg and Chives
I used to make this dish every Easter. It's a classic that always impresses with its simplicity and depth of flavor. The combination of smoked herring, perfectly boiled eggs, and fresh chives is magic. Tossed in a luscious brown butter sauce, it elevates any meal. This dish brings back great memories, and it's ideal for holidays like Easter, Winter solstice or Christmas.
Ingredients
  • 400g (14.1 oz) Smoked Herring Fillets
  • 250-300g or 5 large Hard-Boiled Eggs, chopped
  • 115g or 2 medium Chopped Red Onions
  • 75g (2.6 oz or 5 1/4 tablespoons) Unsalted Butter
  • 20-25g or 1/4 cup Chopped Chives
Instructions

1. Preheat your oven to 150°C or 300°F.

2. Arrange the chopped eggs, red onions, and chives in neat rows on a platter or individual plates.

3. Pat the smoked herring fillets dry with paper towels and cut them into equal-sized pieces.

4. Add the herring pieces to the platter or plates, arranging them in a decorative pattern.

5. In a medium saucepan, melt the butter over medium heat and continue cooking until it turns a light brown color and develops a nutty aroma, stirring occasionally.

6. Just before serving, pour the warm browned butter over the platter or plates. Garnish with additional chive flowers if desired.

Tools
  • large platter
  • individual plates
  • medium saucepan
  • wooden spoon
  • cutting board
  • knife
  • paper towels

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