Herring makes the perfect Easter brunch pairing with eggs, say food scientists

Danish herring is a traditional Easter dish—and for good reason, according to research from the University of Copenhagen. A scientific study confirms that herring and eggs create a flavor combination that enhances each other, reports DR.

The classic Danish Easter brunch, or påskefrokost, often features herring alongside boiled eggs, and taste researchers say this pairing is no coincidence. Ole Mouritsen, a professor of gastrophysics at the University of Copenhagen’s Department of Food Science, explains that the two foods contain compounds that act as natural flavor amplifiers.

“Take a small piece of herring and a bit of egg on your tongue—you’ll immediately sense something special happens,” Mouritsen says. Egg yolks contain glutamate, an amino acid that delivers umami, while herring is rich in nucleotides, which contribute to a meaty, savory depth. “Scientifically, we know these substances reinforce each other’s flavors,” he adds. “It’s the same principle that makes bacon and eggs or ham and cheese such perfect matches.”

Beyond taste, herring holds cultural and economic significance in Denmark. Historically, the fish was as vital to the Danish economy as oil has been to Norway’s, though it has since faded from daily diets. Yet it remains a staple at festive meals, particularly during Easter. Nutritionally, herring is an affordable source of omega-3 fatty acids, making it a practical choice for holiday feasting.

For those looking to serve herring this Easter, DR suggests three simple preparations:

1. Homemade spiced herring
Instead of buying pre-marinated herring, create your own by cutting store-bought marinated fillets into bite-sized pieces. Simmer a brine of water, sugar, vinegar, spices, and red onion, then pour it over the herring in an airtight container. After two days, serve with soft-boiled eggs, capers, and dill. For the best flavor, choose “gammeldagsmodnede” (traditionally aged) herring, which develops a richer, more nuanced taste.

2. Smoked herring with fried eggs
Smoked herring is a less polarizing alternative to pickled varieties and is often cheaper than smoked salmon or mackerel. Remove the head, skin, tail, and bones, then serve on rye bread or toasted baguette. Top with a crispy fried egg and fresh herbs, or follow the Bornholm tradition: pair with raw egg yolk, chives, and radishes.

3. Canned kippers with scrambled eggs
Overlooked by many, canned kippers—popular in British breakfasts—offer a smoky, fatty flavor similar to smoked mackerel. Gently lift the delicate fillets from the can and serve on toasted rye with softly scrambled eggs and plenty of chives. A single can serves 2–3 people.