Mustard Herring and Beet Smorrebrod |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We like making our own pickled beets with spices and herbs that give these sandwiches a true Scandinavian flavor. You can, however, use bottled pickled beets if you don't have two days for marinating. Ingredients:
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 |
Directions:
1. Make pickled beets . Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
2. Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
3. 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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