Introduction

Experience the smoky, rich flavors of traditional Danish smoked herring, prepared over an open flame on the Arteflame grill. This method enhances the deep, savory taste of the fish while adding just the right amount of sear. Accompanied by a delicate mustard sauce and dill, this dish brings a perfect balance of flavors to your table. Grilled to perfection on the Arteflame’s flat cooktop, it remains tender and delicious.

Ingredients

• 4 whole smoked herrings, cleaned and gutted
• 2 tbsp butter
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/4 cup sour cream
• 1 small red onion, finely chopped
• 1/4 cup capers
• Rye bread, for serving

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

Start Grilling Today

Instructions

Step 1: Prepare the Arteflame grill for cooking

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the firewood to catch flame.
5. Let the grill heat up for about 20 minutes until the cooktop reaches the ideal temperature for grilling.

Step 2: Prepare the mustard sauce

1. In a bowl, mix Dijon mustard, whole grain mustard, honey, lemon juice, and sour cream.
2. Whisk everything together until well blended.
3. Set aside for serving.

Step 3: Grill the smoked herring

1. Place the smoked herrings on the flat cooktop of the Arteflame.
2. Brush them with butter to enhance flavor.
3. Sprinkle sea salt and black pepper evenly.
4. Let them sear for 3-4 minutes per side, ensuring a golden, crispy skin.

Step 4: Final touch and serving

1. Remove the herrings from the grill when done.
2. Let them rest for a few minutes.
3. Sprinkle with fresh dill and chopped red onions.
4. Serve with the mustard sauce and rye bread.
5. Garnish with capers and lemon wedges.

Tips

• Use high-quality smoked herring for the best flavor.
• Do not overcook the fish; it should be crispy outside but tender inside.
• Always preheat the Arteflame properly for even cooking.
• Serve immediately for the best taste.

Variations

1. Garlic Butter Smoked Herring: Add minced garlic to the butter before brushing on the fish.
2. Spicy Smoked Herring: Sprinkle red pepper flakes for a bit of heat.
3. Citrus-Infused Herring: Add orange zest to the mustard sauce for a fresh twist.
4. Herbed Herring: Use parsley, thyme, or chives for extra herbal notes.
5. Smoked Herring with Pickled Veggies: Serve with pickled cucumbers and beets for a tangy contrast.

Conclusion

Grilling smoked herring on the Arteflame creates a richly flavored, mouthwatering dish with the perfect amount of smokiness. The mustard sauce and dill complement the fish, while rye bread rounds out the meal. Prepare this classic Danish dish for a memorable dining experience.

Best pairings

• Chilled aquavit or dry white wine
• Pickled radishes
• Potato salad with dill
• Steamed asparagus