Skagen Sild: A great way to enjoy pickled herring
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| Wonderful Skagen Sild à la Nyhavn Færgekro |
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| Back-alley smørrebrød raid circa 1960 |
Well, a bit more than a year has gone by, and I feel that it’s safe to say that with www.danishsandwich.com we now have a comfortable online home for those of us outside Denmark who want to indulge in their love of smørrebrød. I also feel that through the blog and the support of everybody out there, more people know about smørrebrød today than they did a year ago – and I feel very grateful to all my followers for the support and encouragement. Hopefully year 2 will bring even greater smørrebrød enlightenment!
Aside from introducing new-comers to the wonder of smørrebrød, another great benefit of the blog is that it has allowed me to meet and get to know people across Canada and in the rest of the world who share my passion for Danish cuisine and culture. Many of these people have generously shared their personal stories with me, and even introduced me to their favorite recipes, including some for new Danish smørrebrød that I did not know about!
So in this blog post, I'm going to share one of these recipes with you. It comes courtesy of Steve (A.K.A @StreetCuisine) from Toronto, whose blog AdventureFood has many rich and entertaining posts about food from around the world - including several posts about Danish food.
The recipe is for Skagen Sild, which is a sandwich topping made from pickled herring in a creamy white sauce. The word Skagen refers to a magical place in Denmark (read more about it here), and Sild means herring. So, Skagen Sild is basically a herring salad from Skagen. Yum!
To me, Skagen Sild seems very similar to another famous Danish sandwich topping - called Frokostsild (meaning lunch herring). I had never made such a smørrebrød topping before, so I was very eager to try out Steve’s recipe! And the provenance of the recipe is stunningly impeccable, as Steve used to work as a chef in a well-known Copenhagen restaurant. So you know you're getting the real deal with this one!!!
As far a smørrebrød goes, this recipe is easy to make (Danish Degree of Difficulty: Easy) provided you already have pickled herring filets. If you do not have pickled herring, you can either buy it in jars (for instance, at IKEA), or read about how to make it here.
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| Skagen Sild in my kitchen |
So, without further ado, here is the recipe for Skagen Sild (with a big thanks to Steve @StreetCuisine).
- 6 pickled herring fillets, rinsed and cut into 1 cm pieces
- 3 tbsp sour cream
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 shallot, finely diced
- half an apple, diced
- 1 tsp cracked pepper
- 1 tbsp chopped dill
- Slices of buttered Danish rye bread
The instructions are straight-forward. Combine all the ingredients (except for the bread) in a bowl and chill in the refrigerator for a couple of hours. This helps blend the flavours together nicely. Finally, serve with buttered rye bread and chopped chives. And as always, enjoy with fork and knife!
If you’d like to read Steve’s post on Skagen Sild, you can find it here.
Now, let's discuss that restaurant in Copenhagen. It's called Nyhavns Færsekro, and while I have never been there, I have been told by experts that it is one of the few respected establishments in an area rife with tourist traps - Nyhavn. In fact, this is arguably the most touristic part of Copenhagen (akin to the Champs-Elysees in Paris, Las Ramblas in Barcelona, or Crescent Street in Montreal).
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Nyhavn: Pretty by day, pretty lively at night! |
The word Nyhavn can be translated as follows: Ny=new, havn=harbor. Thus Nyhavn means New Harbour. You can learn more about Nyhavn here.
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| Me, chillin' in Nyhavn, waiting for my Stjerneskud |
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