Mustard Herring And Beet Smorrebrod Recipes

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MUSTARD HERRING AND BEET SMORREBROD

Categories     Sandwich     Fish     Mustard     Appetizer     Marinate     Beet     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 open-faced sandwiches, serving 4 as a light main course

Number Of Ingredients 13



Mustard Herring and Beet Smorrebrod image

Steps:

  • Make pickled beets .
  • Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
  • Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
  • Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.

Pickled beets
3 (8-oz) jars herring "party snacks" in white-wine sauce
1/3 cup Dijon mustard
1/3 cup créme fraîche
2 tablespoons superfine granulated sugar
1 tablespoon packed light brown sugar
1 tablespoon water
3 tablespoons minced red onion
2 tablespoons chopped fresh dill
2 teaspoons drained and rinsed green peppercorns, chopped fine
4 tablespoons unsalted butter, softened
8 slices rye bread
Garnish: 8 fresh dill sprigs

WARM BABY BEETS AND HERRING WITH MUSTARD-DILL SAUCE

Provided by Richard Corrigan

Categories     Salad     Fish     Mustard     Vegetable     Side     Roast     Beet     Fall     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9



Warm Baby Beets and Herring with Mustard-Dill Sauce image

Steps:

  • Whisk mustard, vinegar and sugar in medium bowl to blend. Mix in chopped dill. Gradually whisk in oil, then cream. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
  • Preheat oven to 400°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool to room temperature in foil. Peel beets and halve lengthwise.
  • Pour some of sauce into center of each of 4 plates. Arrange roasted beets and herring around sauce. Garnish with fresh dill sprigs. Serve, passing remaining sauce separately.

3 tablespoons Dijon mustard
2 tablespoons white wine vinegar
2 teaspoons sugar
3 tablespoons (packed) chopped fresh dill
3 tablespoons olive oil
2 tablespoons whipping cream
16 bay beets, stems trimmed to 2 inches
12 pickled herring fillets, halved lengthwise
Fresh dill sprigs

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