Serves8 (makes 40 hors d’oeuvres)
- Active Time:30 min
- Start to Finish:35min
February 2004
Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.
-
4 slices
seedless rye bread
-
1 1/2
tablespoons
unsalted butter, melted
-
1/8
teaspoon
salt
-
1 (7- to 8-oz) jar
pickled herring (preferably small), rinsed, drained, and patted dry
-
2 1/2
tablespoons
mayonnaise
-
2 1/2
tablespoons
sour cream
-
2
tablespoons
chopped fresh chives
-
2
teaspoons
coarse-grain mustard
-
1/2
teaspoon
curry powder
-
1/2
teaspoon
sugar
-
Garnish:
chopped fresh chives
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Put oven rack in middle position and preheat oven to 350°F.
-
Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
-
If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
Cooks' note: Toasts can be made 1 day ahead and kept in an airtight container at room temperature. Curried herring can be made 6 hours ahead and chilled, covered. Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.
