- 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
- Rinse and drain herring, discarding any onion. Pat herring dry between paper towels and cut into 1/2-inch pieces.
- Whisk together mustard, créme fraîche, sugars, water, onion, dill, and peppercorns and stir in herring. Chill, covered, 2 hours to allow flavors to develop.
- 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.