There is unquestionalby a strict order in which open-face sandwiches should be served and eaten. Unless they are simple, the should be eaten with a knife and fork, and in many cases two knives and two forks are placed before each person as well as two plates. A Danish luncheon starts with fish, more specifically, herring. then follows shellfish and then others kinds of fish than herring. When these sandwiches have been eaten, the used fork, knife and plate are removed. Many Danish luncheons start with herring open-face sandwiches. I wrote about herring last week and now I want to give you a few more herring recipes so you will have something to choose from.
Dill and Apple Herring
4 large pickled herrings (1 large jar of pickled herring) approx. 10 oz., 1 -2 red apples, cored and finely chopped, ½ cup of sour cream, 1 tsp. Dijon mustard, 4 tbsp. chopped dill, 2 tbsp. lemon juice, salt and peper, 4 slices of buttered dark rye bread
Garnish: dill and apple slices
To make, drain herring, pat dry and cut into smaller pieces. Combine chopped apples, sour cream, mustard, lemon juice, chopped dill and salt and pepper in a bowl. Add herring and refrigerate until serving.
To assemble, divide herring on buttered bread and garnish with sprigs of dill and apple slices.
Herring Salad with Red Beets makes 4
2 large pickled herring fillets from a jar, cut into smaller pieces, 2 small apples, peeled, cored and cut into smaller pieces, 1 cup cooked beets, finely chopped, 1 small onion, finely chopped, 2 small dill/sour pickles, finely chopped, 1 cup mayonnaise, ½ tsk mustard, 4 slices of buttered dark rye bread
Garnish: raw beet shavings (optional) fersh herbs
To make, place herring pieces in a mixing bowl together with apples, beets onions and pickles. Carefully stir in mayonnaise and mustard. Toss well, chll for 2 hours. Remove salad from refrigerator 30 minutes before serving.
To assemble, toss salad again and divide among buttered slices of rye bread and garnish each with beet shavings or fresh Herbs.