HERRING IN MUSTARD SOUR CREAM ON RYE BREAD

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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.

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