Røget Sild

Traditional Smoked Herring

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Sol over Gudhjem – this is the traditional name for this plate of herring and its trimmings. This dish is a classic from the small island of Bornholm, where Copenhagen locals like to go in summer. The island is known for its rocky coastline and smokehouses.


  • 2 whole smoked herrings


Place a smoked herring on each serving plate and divide the trimmings between the plates. If chive flowers are available, tear the petals from the flowers and scatter over the plates.

To eat, lightly butter the bread, peel the skin from the smoked fish, then flake the fish, discarding the bones, and place on the bread. Layer with onion rings, radishes and spread some egg yolk on top. Sp