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.

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 ...

From designer-style open-faced sandwiches at Selma to Aamanns 1921's elegant take on the classics, these eight restaurants showcase the city’s most exciting smørrebrød offerings.

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