Lionels Herring Sandwich Recipes

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ONION AND HERRING SANDWICH - SMORREBROD



Onion and Herring Sandwich - Smorrebrod image

From http://friendsofdenmark.org. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy. Ingredients should be artfully arranged. Sandwith will be eaten with a knife and fork.

Provided by Dreamer in Ontario

Categories     Lunch/Snacks

Time 15m

Yield 8 sandwiches

Number Of Ingredients 6

4 teaspoons butter, softened
4 slices danish pumpernickel bread or 4 slices rye bread, crusts removed
1 (8 ounce) jar herring fillets, in wine sauce drained and fillets cut into 1-inch strips
1 medium sweet onion, cut into thin rings
1 tomatoes (8 thin slices)
watercress or parsley sprig, for garnish

Steps:

  • Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
  • Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
  • Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
  • Top each with several onion rings and 1 tomato wedge.
  • Garnish with watercress or parsley.

Nutrition Facts : Calories 109.9, Fat 5, SaturatedFat 1.9, Cholesterol 22.1, Sodium 151, Carbohydrate 9.5, Fiber 1.5, Sugar 1.1, Protein 6.8

KIPPERS



Kippers image

Kippers, or cured herring, is a British institution. According to Alan Davidson, a food historian and the author of "The Oxford Companion to Food," this dish originated as a way to preserve the herring; but the curing process -- involving salting, drying, and cold smoking -- imparted such a delicious flavor to the fish, the dish has remained a favorite among the English.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

2 3/4 pounds whole kippers, butterflied
1 tablespoon unsalted butter (optional)

Steps:

  • Bring enough water to fill baking dish to a boil. Place kippers, fully opened and skin side down, in a shallow dish. Fill dish with boiling water. To keep submerged in boiling water, cover fish with parchment paper and a small cutting board. Place something heavy on top to weigh kippers down. Let stand 3 to 4 minutes. Move fish to a serving plate, skin side down, and top with butter, if desired.

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