My hometown, Stege, on the island, Møn in Denmark, was established around 1100 because of all the herring they were catching in the ocean surrounding the island.
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.