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.
Recipe information
Total Time
2 days
Yield
Makes 8 open-faced sandwiches, serving 4 as a light main course
Ingredients
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
Preparation
Make pickled beets .
Step 1
Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
Step 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.
Step 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.
