MUSTARD HERRING AND BEET SMORREBROD

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Mustard Herring and Beet Smorrebrod image

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

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

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.

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