A quintessential Nordic appetizer , this refined bite features silky pickled herring nestled atop hearty rye bread , finished with a dollop of zesty horseradish cream . It's a harmonious blend of tangy, spicy, and earthy flavors — a staple on Scandinavian smorgasbords and perfect for elegant hors d'oeuvres.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsTotal Time 20 minsFor the Base:
8 thin slices dark rye bread (or pumpernickel), cut into rounds or squares
Optional: lightly toasted for added texture
For the Topping:
8 pickled herring fillets (in wine or dill brine), drained and patted dry
½ small red onion, finely sliced into rings
Fresh dill sprigs, for garnish
For the Horseradish Cream:
½ cup sour cream or crème fraîche
1 tbsp prepared horseradish (adjust to taste)
1 tsp lemon juice
Salt & black pepper to taste
Make the Horseradish Cream
1
In a small bowl, whisk together the sour cream, horseradish, lemon juice, and a pinch of salt and pepper.
Chill for 10 minutes to allow the flavors to develop.
Prepare the Rye Base
2
Slice your rye bread into small elegant rounds or squares using a biscuit cutter or knife.
(Optional) Lightly toast in a dry skillet for 1–2 minutes per side for added texture.
Assemble the Bites
3
Place a small piece or folded strip of pickled herring on each bread slice.
Add a small dollop (about 1 tsp) of horseradish cream on top.
Garnish with a few red onion rings and a sprig of fresh dill.
Serving Suggestions
4
Serve chilled on a wooden platter or slate for a rustic Nordic vibe.
Pair with aquavit, dry white wine, or sparkling water with cucumber.
For a more substantial bite, top with a slice of hard-boiled egg or a sliver of pickled beet.
Tips & Variations
5
Not a fan of horseradish? Swap it with Dijon mustard or crème fraîche with chopped chives.
For a more modern twist, serve as an open-faced mini sandwich with microgreens.
Want it milder? Rinse the herring briefly under cold water to reduce brininess.
Ingredients For the Base:
8 thin slices dark rye bread (or pumpernickel), cut into rounds or squares
Optional: lightly toasted for added texture
For the Topping:
8 pickled herring fillets (in wine or dill brine), drained and patted dry
½ small red onion, finely sliced into rings
Fresh dill sprigs, for garnish
For the Horseradish Cream:
½ cup sour cream or crème fraîche
1 tbsp prepared horseradish (adjust to taste)
1 tsp lemon juice
Salt & black pepper to taste
Directions Make the Horseradish Cream
1
In a small bowl, whisk together the sour cream, horseradish, lemon juice, and a pinch of salt and pepper.
Chill for 10 minutes to allow the flavors to develop.
Prepare the Rye Base
2
Slice your rye bread into small elegant rounds or squares using a biscuit cutter or knife.
(Optional) Lightly toast in a dry skillet for 1–2 minutes per side for added texture.
Assemble the Bites
3
Place a small piece or folded strip of pickled herring on each bread slice.
Add a small dollop (about 1 tsp) of horseradish cream on top.
Garnish with a few red onion rings and a sprig of fresh dill.
Serving Suggestions
4
Serve chilled on a wooden platter or slate for a rustic Nordic vibe.
Pair with aquavit, dry white wine, or sparkling water with cucumber.
For a more substantial bite, top with a slice of hard-boiled egg or a sliver of pickled beet.
Tips & Variations
5
Not a fan of horseradish? Swap it with Dijon mustard or crème fraîche with chopped chives.
For a more modern twist, serve as an open-faced mini sandwich with microgreens.
Want it milder? Rinse the herring briefly under cold water to reduce brininess.
Pickled Herring on Rye with Horseradish Cream
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