The cult recipe of Christine Rudolph and Susie Theodorou

Recette Hareng Fume

Christine Rudolph and Susie Theodorou's smoked herring recipe , taken from their book Copenhagen, will have everyone agree.

Preparation: 16 minutes


Place a smoked herring on each plate then arrange half the toppings .

If the season allows, sprinkle them with chive flower petals .

Lightly butter the slices of bread , remove the skin and bones from the fish, crumble it and place it on the toast.

Place the onion and radish rings on top, then spread a little egg yolk on top.

Sprinkle with chives and sea salt before eating.

Copenhagen, cult recipes by Christine Rudolph and Susie Theodorou at Editions Marabout, € 25.

Also discover: a buddha bowl with white sauce .

Couverture du livre Copenhague les recettes cultes

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