Entree: Denmark – Bornholm – Sol over Gudhjem (Sun over Gudhjem)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 slices dense rye bread (about 8 oz (225 g) total)
- 4 tbsp (57 g) unsalted butter, softened
- 4 smoked herring fillets, approx. 3 oz (85 g) each (preferably Bornholm-style smoked herring)
- 4 egg yolks, approx. 0.6 oz (18 g) each
- 1 small red onion, thinly sliced (about 4 oz (115 g))
- 2 tbsp (8 g) finely chopped chives
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste

Show original ingredient measurements

- 4 slices dense rye bread (about 8 oz / 225 g total)
- 4 tbsp (57 g) unsalted butter, softened
- 4 smoked herring fillets, approx. 3 oz (85 g) each (preferably Bornholm-style smoked herring)
- 4 egg yolks, approx. 0.6 oz (18 g) each
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (8 g) finely chopped chives
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Lightly toast the rye bread slices until crisp at the edges, then spread each slice with about 1 tbsp (14 g) softened butter.
2. Arrange one smoked herring fillet on each buttered slice. Top each fillet with a few thin rings of red onion.
3. Carefully place one raw egg yolk in a small cup and gently transfer a yolk onto the center of each sandwich so it sits atop the herring (keep yolks whole).
4. Sprinkle chopped chives over each sandwich, season with a pinch of coarse sea salt and a grind of black pepper, and serve immediately so the yolk remains runny and mixes with the fish when pierced.