Smørbrød with Pickled Herring, Egg Salad, A Tangle of Watercress, and Dill
Ingredients
- 4 slices hearty bread
- 4 tablespoons salted butter room temperature
- 1 English cucumber halved lengthwise then cut into 1/8-inch half moons
- 6 hard-boiled eggs chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/4 teaspoon salt
- 10 ounces pickled herring fillets cut into 1-inch pieces
- 6 ounces watercress leaves and upper stems only
- Wisps of fresh dill for garnish
Instructions
- Divide slices of bread between four plates and spread with butter all the way to the crust. Arrange the cucumber slices over the butter, overlapping in a fish scale pattern.
- In a medium mixing bowl, vigorously stir the eggs, mayonnaise, sour cream, and salt until combined and the egg yolks have broken apart and become part of the sauce.
- Spoon the egg salad over the cucumbers, then arrange the pickled herring evenly across each sandwich. Top with watercress and garnish with fresh dill.