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2000s Recipes + Menus

Curried Herring on Rye Toasts

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
  • 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.