Mustard Herring And Beet Smorrebrod Recipes

RUSSIAN BEET SALAD WITH HERRING

Steps:

• Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets. Allow each to cool to the touch before further handling. Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
• Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet. Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad. Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

ROASTED BEET AND PICKLED HERRING SALAD WITH MUSTARD BUTTERMILK DRESSING

Steps:

• Wrap the beets in foil and place on a rack, set over a pan of hot water. Roast in a preheated 400 degree oven for 40 minutes. When cool enough to handle, peel, and slice into 1/4 inch disks.
• Whisk the dry mustard into the buttermilk, then mix in the grain mustard, dill, onion and herring. Refrigerate the herring for 1 hour. Fan beets out on Bibb lettuce. Place herring mixture on top.

MUSTARD HERRING AND BEET SMORREBROD

Steps:

• Make pickled beets .
• Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
• Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
• 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.

MUSTARD HERRING (SENAPSILL)

Steps:

• Drain herring; place in a medium bowl.
• In a small bowl, combine egg yolks, mustard, vinegar, salt, white pepper, and sugar.
• Use a whisk to gradually beat in oil until mixture is thick and creamy.
• Stir in dill.
• Pour over herring.
• Cover and refrigerate 3 to 4 hours.
• Note: Preparation time does not include refrigeration time.

ONION AND HERRING SANDWICH - SMORREBROD

Steps:

• Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
• Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
• Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
• Top each with several onion rings and 1 tomato wedge.
• Garnish with watercress or parsley.