Best 2 Mustard Herring And Beet Smorrebrod Recipes

Savor the vibrant flavors of Scandinavian cuisine with our delightful smorrebrod recipes. These open-faced sandwiches, a staple of Danish culinary tradition, offer a symphony of textures and tastes. Picture slices of hearty rye bread adorned with an array of toppings, from the tangy zing of pickled mustard herring to the earthy sweetness of roasted beets. Experience the creamy richness of homemade mayonnaise and the aromatic freshness of dill. Indulge in the delightful crunch of crispy shallots and the subtle nuttiness of rye bread. With detailed instructions and step-by-step guides, these recipes will empower you to recreate the magic of smorrebrod in your own kitchen.

Let's cook with our recipes!

ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING

Roasted Beet and Pickled Herring Salad with Mustard Buttermilk Dressing image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound beets
1 tablespoon dry mustard
1 1/2 cups buttermilk
2 tablespoons coarse grain mustard
1/4 cup chopped dill
1 small red onion, halved and thinly sliced
3 filets of pickled Herring, cut into 1-inch pieces
Bibb lettuce

Steps:

Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

Warm Baby Beets and Herring with Mustard-Dill Sauce image

Provided by Richard Corrigan

Categories Salad Fish Mustard Vegetable Side Roast Beet Fall Dill Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream
16 bay beets, stems trimmed to 2 inches
12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

Steps:

Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

Tips:

Choose fresh, high-quality ingredients. This will make all the difference in the final dish.
Don't be afraid to experiment with different flavors. The combinations in these recipes are just a starting point. Feel free to add or substitute ingredients to create your own unique smorrebrod.
Make sure to chill the smorrebrod before serving. This will help the flavors to meld and will make the bread easier to cut.
Smorrebrod can be served as an appetizer, lunch, or dinner. They are also a great option for a party or potluck.

Conclusion:

Smorrebrod is a delicious and versatile dish that can be enjoyed by people of all ages. With so many different topping options, there is sure to be a smorrebrod that everyone will love. So next time you're looking for a new and exciting meal, give smorrebrod a try. You won't be disappointed!