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Røget Sild
Traditional Smoked Herring
Preparation info
- Serves
2
- Difficulty
Easy
- Ready in
20 min
Appears in
By Christine Rudolph and Susie Theodorou
Published 2019
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.
Ingredients
2
Method
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