Pan fried Herring on rye bread | Recipe

Welcome men and welcome. Today's recipe is all about the herring. This slim beautiful fish up to a 35 centimeters. It comes in schools up to a million individuals. We have known it here in the Nordic countries for over a thousand years. It has actually been the most significant trading good in the Nordic countries. So today we have a classic fish for a classic dish. Smyrnebre. It is open-faced sandwiches. We have the herring that we're gonna stuff with mustard and herbs into rye flour. We're gonna fry it, rye bread and then some rhubarbs, herbs, onions, radishes. So I take the herring, put some salt on the fillets and then mustard. This is sweet mustard so it's not so strong. Oh look at this. This is gonna be good. It's a classic dish. It works. Dill just to give it a bit of herby flavor and then I reassemble it like that. Slice it in half like that onto the rye flour. So now I'm gonna pickle the rhubarbs. Equal amount of sugar and vinegar. There you go. I'm just gonna cut these rhubarbs and then bring them to a boil. Then it's onions. I'm using shallots so onions and herring just make such a good company. Radishes. I'm just gonna slice these very very thinly on a mandolin. Putting these radishes into ice cold water. Done. Now these are boiling and I'll take them off the heat and I'll just pour them into here and they still got the crunch. So that's what I like about the rhubarbs. The acidity and the crunchiness. And now for the rye bread. I'm gonna slice a thick slice of the rye bread and then fry it in butter. So the butter is melted. Rye bread on top and then I'm gonna use some toothpicks just to keep those fillets together and I'll put those on the pan and you just can see how simple this dish is, huh? Smiribre. Oh the aroma. So I'm just gonna give it a little bit of crunch. The rye bread is not supposed to be dry but just a little bite to it. You just see all the colors here. It's turned brown and changes the flavor as well. Some nutty flavors come out. So I think I'm ready to turn this one. Turn the herring. Turn the heat down then with a spoon I'm gonna give them some of this browned butter. It's not burnt yet. It's just on the verge and I'm gonna turn off the pan and start plating. First I take mustard, herring. Oh perfect. And then I have the rhubarbs. And they'll just give the fat fish some acidity. I will break it down. Fat. Salt. Then I have radishes, onions and then some dill. Some of this butter that I have cooked the herring and the rye bread in. And last some of the juice from the rhubarbs. The sweetness and the acidity. So here we have Klassisk Smiribre. Open-faced sandwiches. The herring is so versatile. It can be used for so many things but pan-fried herring is really really good. This would be a fantastic lunch here in the Faroe Islands. Velgagnest. Mmm oily fish. Big strong flavors. The mustard, the rye bread and those rhubarbs are so good. It just breaks down all the fat flavors with this acidity. This is really good. It almost tastes meaty. It's not a very delicate fish. It's a fatty fish. It's really good. And rhubarbs, they're just in season right now. This is a summer dish as well. I really think you should try this. This is so good. You'll find this recipe, more recipes and information about seafood from the Faroe Islands at faroeseafood.com