This classic Danish open-faced sandwich features pickled herring with rich butter and dense, tangy sourdough rye bread.
Note: If you cannot access rugbrød, substitute bread with a dark, whole grain rye.
1 slice rugbrød (dense Danish sourdough rye bread), about 1/3-inch thick
1/2 teaspoon unsalted butter, slightly softened
5 pieces jarred pickled herring
Thinly sliced red onion, for garnish
1 tablespoon dill, roughly chopped
If not already trimmed, cut rye bread to a 3- by 5-inch rectangle.
Spread butter evenly all over top side of bread.
Arrange pickled herring on butter, covering the surface evenly. Tuck red onion between the pieces of herring and garnish with chopped dill. Serve right away.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||21%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||16%|
|Total Sugars 7g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|