Herring Toast with Dill & Red Onion
Crispy rye toast topped with silky herring, cool sour cream, and punchy pickled red onion. Scandinavian smørrebrød stripped down to pure flavor — ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
casuallightscandinavianfishcrispytenderweeknightlunch
Ingredients
- 1 jar (about 8 oz) jarred herring fillets in brine
- 4 slices dark rye bread
- ¼ cup sour cream
- ½ medium red onion
- 2 tbsp white vinegar
- 2 tbsp fresh dill
- 1 tbsp butter
Instructions
- 1
Thinly slice the red onion. Toss with vinegar and a pinch of salt; let sit while you prep.
- 2
Toast the rye bread until edges darken and surface crisps, about 2 minutes per side.
- 3
Spread butter on each warm toast, then a thin layer of sour cream.
- 4
Drain the herring and arrange 2–3 fillets on each toast, overlapping slightly.
- 5
Top with pickled red onion, a sprinkle of fresh dill, and a grind of black pepper.
- 6
Serve immediately while toast is still warm.
Tools you’ll need
- toaster or toaster oven
- small bowl
- cutting board
- knife
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