Active Time

　　1 hr

　　Total Time

　　2 days

　　We like making our own pickled beets with spices and herbs that give these sandwiches a true Scandinavian flavor. You can, however, use bottled pickled beets if you don't have two days for marinating.

　　

Ingredients

Makes 8 open-faced sandwiches, serving 4 as a light main course

　　Pickled beets

　　3 (8-oz) jars herring "party snacks" in white-wine sauce

　　1/3 cup Dijon mustard

　　1/3 cup créme fraîche

　　2 tablespoons superfine granulated sugar

　　1 tablespoon packed light brown sugar

　　1 tablespoon water

　　3 tablespoons minced red onion

　　2 tablespoons chopped fresh dill

　　2 teaspoons drained and rinsed green peppercorns, chopped fine

　　4 tablespoons unsalted butter, softened

　　8 slices rye bread

　　Garnish: 8 fresh dill sprigs

　　

Make pickled beets.

Step 1

Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.

　　

Step 2

Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.

　　

Step 3

Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice. Drain beets well and arrange over remaining half.