Mix pickled herring, onion, fennel, sour 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 ...

Smorrebrod is eaten in only one order: Herring first, followed by other fish, then meat, then cheese. Before adding a topping, smear the bread with butter or duck fat. Use only rye bread with herring.

Rye bread is a versatile ingredient when it comes to making delectable sandwiches, from a classic ham and cheese to ...

Martha Stewart, on the other hand, prefers to eat it as a sneaky late-night snack. Speaking to Town and Country, she confessed she feasts on the fish before bed because "it's savory and good." Her ...

To make a classic pickled herring on rye, generously butter the bread. Combine the pickled herring and lemon juice in a small bowl. Add a pinch of salt and some black pepper.

4½ cups (477g) medium rye flour. 2 teaspoons salt. 1 tablespoon baking powder. ¾ teaspoon baking soda. 2 cups (454g) buttermilk. ½ cup (168g) honey. ½ cup (170g) molasses ...

While hot dishes of roasts and casseroles tempt other grazers, I am drawn to the racy allure of pickled herring, boiled potatoes with dill, cheese, pickles, rye bread and crackers, all washed down ...