Matjes herring with Sandefjord, chive/dill cream, dill-pickled cucumber and fennel crispbread

Serves 8 as a starter or 4 as a main course

Crisp Bread

  • 100 g     Rye flour
  • 100 g    Flour
  • 1 tsp    Salt
  • 5 g     Yeast
  • 175 ml     Water
  • 1 tbsp    Fennel seeds

Mix the flour, salt and fennel seeds in a bowl. Dissolve the yeast in the water. Mix the dry ingredients with the water and yeast and work until you have a nice dough. Cover the bowl and prove for 40 minutes.  Roll out thinly on a silpat mat. Punch out dough circles with a pastry cutter according to instruction and bake for about 15 minutes in 200°C

Chives  and dill cream

  • 50  g    Almond potatoes
  • 100 ml    Chives/dill oil
  • 1     Egg yolk
  • ½     Lemon

Peel and boil the potatoes. Allow to cool a little. Mix the potatoes with the egg yolk and pour the oil slowly while mixing. Season with salt and lemon juice.

Sandefjord sauce

  • 50 ml     Double Cream  Arla®
  • 50 ml      Crème fraiche Arla®
  • 50 g    Butter Arla®
  • ½     Lemon

Pour all the dairy products into a saucepan and heat gently, season with lemon zest, lemon juice, salt and Espelette pepper. Cover with plastic film and set aside

Dill-pickled cucumber

  • 3    Small cucumbers
  • 20 g    Mustard seeds
  • 50 ml    Pickling liquid with dill

Boil the mustard seeds in salted water for 3 minutes, rinse with cold water. Slice the cucumber thinly on a mandolin and season with salt. Before plating; mix the cucumber with the mustard seeds and the pickling liquid.


  • 15     New potatoes
  • 3 fillets    Matjes Herring
  • 50 g    Trout roe
  • ¼  bunch    Chives
  • 50 g   Crème Fraiche Arla®
  • 5     Chive flowers

Boil the potatoes in salted water just before serving the dish. Cut the matjes herring as instructed. Pour the trout roe and the Crème fraiche into separate piping bags and place in the fridge; chop the chives thinly. Pick the dill and chive flowers into ice water.