Best Curried Herring On Rye Toasts Recipes

Curried Herring on Rye Toasts image

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.

Curried Herring image

Yield Serves 4

Number Of Ingredients 8

2 (8-oz) jars herring "party snacks" in white wine sauce, rinsed, drained, and patted dry
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 tablespoons coarse-grained mustard
2 teaspoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon sugar
Accompaniment: rye bread and butter

Steps:

Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.