Ingredients:

  • 8 slices of rye bread or pumpernickel (e.g., 280g)
  • 2 cups pickled herring, drained and chopped (e.g., 300g)
  • 1 cup crème fraîche or sour cream (e.g., 240g)
  • 2 tablespoons chopped fresh dill (e.g., 10g)
  • 1 tablespoon Dijon mustard (e.g., 15g)
  • 1 small red onion, thinly sliced
  • 1 medium cucumber, thinly sliced
  • Salt and pepper, to taste
  • Extra dill sprigs for garnish
  • Lemon wedges (optional)

Instructions:

  1. In a mixing bowl, combine crème fraîche, chopped dill, and Dijon mustard. Stir until well combined. Season with salt and pepper to taste.
  2. Lay out four slices of bread on a clean surface. Evenly spread the creamy mixture over each slice.
  3. Top with chopped pickled herring, followed by cucumber slices and red onion.
  4. Place the remaining bread slices on top to form sandwiches. Press down gently and slice each sandwich in half diagonally.
  5. Arrange sandwiches on a platter. Garnish with dill sprigs and serve with lemon wedges if desired.