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 ...

It is possible that, when we think of rye bread, the first thing that comes to mind is a classic Reuben sandwich piled high ...

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 ...

Canned herring is a beloved food in many parts of the world, but are you enjoying it to its max potential? To do so, avoid making these 10 mistakes.

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.

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 ...

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.