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Buffet Herring in Mustard Sour Cream on Rye Bread

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Buffet Herring in Mustard Sour Cream on Rye Bread

Buffet Herring in Mustard Sour Cream on Rye Bread

INGREDIENTS

    • 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)

PREPARATION

    1. 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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