Ingredients
- Serves 8 (makes 40 hors d’oeuvres)
- Active time: 30 min
- Total time: 35 min
- INGREDIENTS
- 4 slices seedless rye bread
- 1 1/2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 1 (7- to 8-ounce) 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
- INSTRUCTIONS
Preparation
Step 1
FROM THE 2/2004 ISSUE
Curried Herring on Rye Toasts
RECIPE BY ALEXIS TOUCHET
Photo: Matthew Hranek
Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region’s thriving shipping trade.
Serves 8 (makes 40 hors d’oeuvres)
Active time: 30 min
Total time: 35 min
INGREDIENTS
4 slices seedless rye bread
1 1/2 tablespoons unsalted butter, melted
1/8 teaspoon salt
1 (7- to 8-ounce) 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
INSTRUCTIONS
Put oven rack in middle position and preheat oven to 350°F.
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.
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.
COOKS’ NOTE
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. Look for jarred fillet pieces of herring (sometimes labeled “Tidbits”) sold in the refrigerated section of the supermarket.