Pickled Herring on Rye with Pickled Onion

This elegant yet earthy appetizer features tender pickled herring — subtly sweet, briny, and aromatic — nestled atop slices of hearty rye bread. It’s paired with quick-pickled red onions and a dollop of creamy sour cream or mustard-dill sauce. A staple in Scandinavian smörgåsbord spreads, it’s perfect for brunch, entertaining, or pairing with a crisp aquavit or schnapps.

6 open-faced pieces

For the Assembly

6 slices dark rye or pumpernickel bread

6 fillets pickled herring (from a jar, drained and cut into halves or thirds)

¼ cup sour cream or mustard-dill sauce (see below)

1 tbsp fresh dill, chopped

Optional: butter for spreading on bread

Quick-Pickled Onion

1 small red onion, thinly sliced

½ cup white wine vinegar or apple cider vinegar

½ cup water

1 tsp sugar

½ tsp salt

Optional Mustard-Dill Sauce (instead of sour cream)

1 tbsp Dijon mustard

1 tbsp honey or sugar

1 tbsp vinegar

¼ cup neutral oil

2 tbsp chopped fresh dill

Salt and pepper to taste

Pickle the Onion

In a small bowl or jar, combine vinegar, water, sugar, and salt. Stir until dissolved.
Add thinly sliced onion and refrigerate for at least 30 minutes (up to 24 hours).

Make Mustard-Dill Sauce (if using)

Whisk mustard, sugar, and vinegar in a bowl.
Slowly drizzle in oil while whisking to emulsify.
Stir in fresh dill, season with salt and pepper. Chill.

Assemble the Open-Faced Sandwiches

Lightly butter each slice of rye bread if desired.
Add a dollop of sour cream or mustard-dill sauce.
Place 1–2 pieces of pickled herring on each slice.
Top with a few rings of pickled onion.
Garnish with fresh dill.

Serving Suggestions

Serve chilled or slightly cool
Pair with boiled eggs, baby potatoes, or cucumber salad
Ideal alongside aquavit, chilled vodka, or a crisp pilsner

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Pickled Herring on Rye with Pickled Onion