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Herring with wild garlic cream

Here’s a recipe for smørrebrød with classic white herrings and wild garlic cream, which taste of Easter and spring.

Ingredients

Wild garlic cream
5 tbsp chopped wild garlic
3 tbsp chopped dill
1 small red onion, finely chopped
1 tbsp Dijon mustard
100 ml mayonnaise
100 ml crème fraîche (38% fat)
The juice of ½ a lemon
Fresh dill and chervil for garnish
Poached eggs
4 eggs
Approx. 50 ml apple cider vinegar or white wine vinegar
Serving
4 slices of rye bread
Butter for the rye bread

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Instructions

Wild garlic cream
In a bowl, mix together the chopped wild garlic, dill, finely chopped red onion, Dijon mustard, mayonnaise and crème fraîche until well combined. Season to taste with lemon juice, salt and pepper.
Poached eggs
Bring a pan of water to the boil. Add 1.5 tbsp of vinegar to a cup or small bowl (this helps to keep the eggs together) for each egg.
Carefully crack each egg into its own bowl.
Turn down the heat so that the water is simmering gently.

Stir the water with a spoon or whisk to create a whirlpool. Gently drop an egg into the centre of the whirlpool. This helps to keep the egg whites together.

Let the egg poach for about 3–4 minutes for a soft texture, or longer if you prefer it firmer.
Repeat the process with the remaining eggs.
Serving
Spread butter on the rye bread, slice the herring crosswise and arrange it on top of the bread. Spread a generous amount of wild garlic cream over the herring so that it is completely covered. Carefully place a poached egg on top of the herring. Garnish the smørrebrød with fresh dill and chervil, and perhaps a little grated lemon zest.