Herring in Mustard Sour Cream on Rye BreadAnders Overgaard
Purists will tell you this just gets better with time, so prepare it in advance of your party.
Recipe information
Yield
8 servings
Ingredients
4 pickled herring fillets, sliced into 1/4" pieces
1/4 medium onion, finely chopped
1/4 small fennel bulb, finely chopped
1 cup sour cream
2 tablespoons whole grain Dijon mustard
2 tablespoons finely chopped fresh chives
1 tablespoon finely grated peeled horseradish or 2 teaspoons prepared horseradish
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper
8 slices dark seeded bread or rye bread, cut into squares or triangles
Fresh parsley leaves (for serving)
Preparation
Mix pickled herring, onion, fennel, sour cream, mustard, chives, horseradish, and lemon juice in a small bowl; season with salt, pepper, and more lemon if desired. Transfer to a large jar; cover and chill at least 12 hours and up to 2 weeks. Serve herring mixture on bread topped with parsley.
Recipe notes
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