HERRING IN MUSTARD SOUR CREAM ON RYE BREAD
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
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
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
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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