Herring in Mustard Sour Cream on Rye Bread Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Purists will tell you this just gets better with time, so prepare it in advance of your party.

Ingredients

8 servings

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)

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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I don't know how to rate this, because, I guess it goes without saying you have to like pickled herring--and I really don't--too fishy. However, if you do like it, I think you will enjoy this dish. I made it a couple days in advance so the flavors could meld. I used light sour cream, maybe I shouldn't have. I was hoping that meant it would be less fishy, but alas it wasn't. Also, it may have been the type or brand that I purchased but it was VERY pickled, which was almost worse than the fishy taste.
- Chicagocooks
- Chicago, IL
- 4/10/2015