Name: Røget Sild
Prep time: 16 min
Total time: 16 min
Yield: Serves 2
Cuisine: New Nordic
Ingredients: 25 g salted butter; 2 tbsp snipped chives; 4 radishes, shaved on a mandoline; 1 egg yolk; 2 whole smoked herrings; 2–4 thin slices rye bread; 2–4 chive flowers (optional); 1 small red onion, thinly sliced into rings

Preparation info

Serves
2

Difficulty
Easy
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.

Ingredients

2 whole smoked herrings

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