Christine Rudolph and Susie Theodorou's smoked herring recipe , taken from their book Copenhagen, will have everyone agree.
Preparation: 16 minutes
Preparation:
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.
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