Herring in Mustard soured cream on Rye Bread

Ingredients for Herring in Mustard soured cream on Rye Bread

• 4 pickled herring fillets, sliced into 1/4" pieces

• 1/4 medium onion, finely chopped

• 1/4 small fennel bulb, finely chopped

• 240ml soured 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, soured 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.