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Gourmet

Curried Herring on Rye Toasts

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

4.1

(4)

Cooks' notes:

·Toasts can be made 1 day ahead and kept in an airtight container at room temperature. ·Curried herring can be made 6 hours ahead and chilled, covered.

Recipe information

  • Total Time

    35 minutes

  • Yield

    Makes 8 servings (40 hors d'oeuvres)

Ingredients

4 slices seedless rye bread
1 1/2 tablespoons unsalted butter, melted
1/8 teaspoon salt
1 (7- to 8-oz) jar pickled herring (preferably small)*, rinsed, drained, and patted dry
2 1/2 tablespoons mayonnaise
2 1/2 tablespoons sour cream
2 tablespoons chopped fresh chives
2 teaspoons coarse-grain mustard
1/2 teaspoon curry powder
1/2 teaspoon sugar
Garnish: chopped fresh chives

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 350°F.

    Step 2

    Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.

    Step 3

    If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.

  2. Step 4

    *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

TagsSandwichScandinavianEuropeanMainStarterSnackLunchDinnerNut FreeEasyQuickGourmet
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