When we had parties, and we were serving the Danish open-faced sandwiches, it was a tradition to always start with a herring sandwich. The first bite of the herring was usually followed by a small glass of snaps, and we would, of course, say "skål".
Mild Spiced Herring
- 1 jar of herring (salt herring or herring in wine sauce)
- 1/4 stick of cinnamon
- 1 star anise
- 2 cloves
- 1 tsp cumin
- 1/2 -1 tsp pepper
- 1 tsp cardamom
- 1 bayleaf
(you may want to increase spices according to your taste)
Rinse the herring under the faucet. Next, cook all the spices in approx. 1 cup of water for approx. 5 min., and let it cool down before you pour it over the herring pieces.
Leave the herring in the spices for approx. 2 days before you eat it. Leave the herring in the refrigerator, and I sugest you eat the herring within one week.
Butter a slice of ryebread and place a hardcooked sliced egg on the bread. Add the herring as well as the capers, chives, and sliced onion.