A modern Nordic appetizer featuring pickled herring, crisp apples, and tangy horseradish cream in buttery tartlets. Perfect for festive brunches or elegant smørgåsbord tables.
Ingredients
For the filling:
For the horseradish-apple cream:
- 100 ml sour cream or crème fraîche
- 1 tbsp grated horseradish (fresh or jarred)
- 1 tbsp grated apple
- ½ tsp Dijon mustard
- Salt & white pepper to taste
For the base:
- 6 small ready-made tartlet shells (buttery or rye-based)
- Optional: microgreens or dill sprigs for garnish
Instructions
- Make the cream: In a small bowl, combine sour cream, horseradish, grated apple, mustard, salt and pepper. Chill in the fridge while prepping the filling.
- Prepare the filling: In another bowl, mix diced sursild, chopped apple, red onion, dill, and lemon juice.
- Assemble the tartlets: Fill each tartlet shell with a small spoonful of horseradish-apple cream. Top with a generous mound of the sursild mixture.
- Garnish & serve: Add microgreens or dill on top for a fresh finish. Serve immediately for the best texture.
Notes
🌟 Why It Works
This dish plays with contrasts:🥒 The sour-sweet sursild brings briny depth,
🍏 The apple adds crisp freshness,
🌶️ The horseradish cream adds heat and richness,
🧁 And the tartlet shell gives that satisfying crunch. It’s a bite-sized explosion of Nordic flavor — perfect with a shot of aquavit, a smile, and a wool sweater. 🧣🍸
