Herring In Mustard Sour Cream On Rye Bread Recipes

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HERRING IN MUSTARD SOUR CREAM ON RYE BREAD



Herring in Mustard Sour Cream on Rye Bread image

Provided by Anders Braathen

Categories     Fish     Appetizer     Brunch     Quick & Easy     Lunch     Buffet     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 11

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)

Steps:

  • 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.

CURRIED HERRING ON RYE TOASTS



Curried Herring on Rye Toasts image

Categories     Fish     Mustard     Appetizer     Bake     Picnic     Quick & Easy     Mayonnaise     Curry     Winter     Chive     Potluck     Sour Cream     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (40 hors d'oeuvres)

Number Of Ingredients 11

4 slices seedless rye bread
1 1/2 tablespoons unsalted butter, melted
1/8 teaspoon salt
1 (7- to 8-oz) jar pickled herring (preferably small)*, rinsed, drained, and patted dry
2 1/2 tablespoons mayonnaise
2 1/2 tablespoons sour cream
2 tablespoons chopped fresh chives
2 teaspoons coarse-grain mustard
1/2 teaspoon curry powder
1/2 teaspoon sugar
Garnish: chopped fresh chives

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
  • If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
  • *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

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