Approximate Yield: Serves 2
Prep Time: 20 minutes
This is a traditional Danish recipe, and in Denmark it’s all about the herring. Over Christmas supper, the Danes dine on open-faced sandwiches of pickled herring and rye bread. Check out our twist on this pickled herring tradition! Try this recipe, and your family and friends will be toasting one another with the traditional Danish coastal salute, “Time for the herring to swim!” while touching glasses of akvavit, a traditional spirit distilled with caraway. An apt tribute to the herring, our pickled little fish. Swim on herring, you little fishes!
4 slices pumpernickel or other rye bread
1 tablespoon butter
1 teaspoon Dijon mustard
5 tablespoons sour cream
2 tablespoons olive oil
12 ounces of Acme Smoked Fish pickled herring
½ medium shallot thinly sliced
2 scallions, sliced
2 sprigs dill, hand torn
4 teaspoons capers (optional)
1 watermellon radish, sliced thin
2 tablespoons red clover sprouts alfalfa, broccoli or any other sprouts will work too
2 small golden beets, boiled and sliced thin
In a medium-sized mixing bowl combine the mustard, sour cream and olive oil. Mix until well combined, creamy, and smooth.
First spread the butter on your pumpernickel bread, then top with your mustard, sour cream, and olive oil mixture.
Top each slice of bread with 2-3 pices of pickled herring and 2-3 slices of golden beet.
Distribute amongst your 4 slices of bread the shallot, scallion, dill, and sliced golden beet.
If using capers, top each open sandwich with capers. Serve and enjoy.
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