Smorrebrod with herring rolls and onion

Ingredients for 8 servings:

• 500 g fish (Bismarck herring, from the jar)
• 4 slice(s) bread(s), thick, dark wholemeal bread
• 2 bunches of dill
• 80 g butter, soft
• 1 vegetable onion(s)
• 8 radishes

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for herring lovers

For the real Danes, I’m sure I misspelled “Smorrebrod.” But I couldn’t find the crossed-out O. Remove the Bismarck herring from the jar; you’ll need 8 fillets. Drain thoroughly in a sieve and halve the fillets lengthwise. Cut the whole-grain bread slices into 16 roughly equal-sized squares. Wash the dill and shake dry. Finely chop a bunch of dill and knead it with the butter. Pick off the thicker stalks from the second bunch of dill. Cover each half herring fillet crosswise with a dill sprig and roll it up. Peel the onion and slice into thin rings. Wash the radishes and slice them thinly. Spread the bread cubes with the dill butter. Arrange the onion rings and radish slices on top, and secure the dill-filled herring rolls with a small wooden skewer (toothpick). Info: In Denmark, smorrebrod is the name given to small, imaginatively and elaborately topped sandwiches that are often eaten for lunch or anytime. A slice of bread, not too thick, spread with butter forms the solid base. The most important thing, however, is the “paalag,” the artfully layered topping—the more imaginative, the better. Suitable toppings include fish, seafood, meat, poultry, and cheese, combined with seasonal fruits and vegetables. Try it yourself and discover your favorite smorrebrod.