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SMORREBROD
Known by the Danish word for 'open sandwiches', this dish forms part of the staple diet in all three of the Scandinavian countries - Serves 2

1 x 280g	pot of sweet cured herring
4	slices bread - preferably Danish Rye, any coarse brown bread will do (German Sunflower bread, although not traditional, goes very well)
30g (1oz)	butter - at room temperature.
1	lemon - zested
	freshly ground black pepper
4	large lettuce leaves
1	tomato - sliced
1	egg - hard-boiled - sliced
	mayonnaise
4	dill sprigs

1. Drain the herring. Cut the fillets into 1" thick slices.
2. Place the slices of bread onto two serving plates.
3. Cream together the butter and lemon zest, season with black pepper and spread over the 4 slices of bread.
4. Top each slice with a lettuce leaf and then garnish with the herring, tomato and egg slices.
5. Pipe swirls of mayonnaise onto the top of each sandwich and decorate with a dill sprig.
6. A variation of Smorrebrod is Pindemadder, which literally translates as 'pin-food'.
These are bite - size open sandwiches which are perfect as an accompaniment to cocktails. Based on the same method as for Smorrebrod, the garnishes are placed on bite-size rounds or squares of bread. Try garnishing your Pindemadder with any of the Orkney sweet cured herring and a selection of the following: radish, raw onion slices, lemon twists, cucumber slices, olives, capers, pickled beetroot.