Pickled Herring on Rye

Name: Pickled Herring on Rye
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 2 fillets (90g) Pickled Herring; 2 slices (70g) Rye Bread; 2 tbsp (30g) Sour Cream; a few thin rings (30g) Red Onion; a small handful (5g) Dill

Recipes · Breakfast · Recipe, Typed Supps

A northern European breakfast that will divide a household, and delivers more omega-3 than salmon does.

Allergens and patterns

Contains gluten, fish, milk. Fits: Pescatarian, Kosher.

Ingredients

2 fillets (90g) Pickled Herring — Gram for gram one of the richest omega-3 sources in the sea, and cured rather than cooked so there is no preparation at all.
2 slices (70g) Rye Bread — Dark and sour, which is the only bread that stands up to fish this strong.
2 tbsp (30g) Sour Cream — The buffer between the bread and the brine. Without it this is aggressive at 7am.
a few thin rings (30g) Red Onion — Sliced paper thin. Any thicker and it dominates a plate it is meant to be punctuating.
a small handful (5g) Dill — The traditional partner, and it genuinely softens the vinegar.

Nutrition per serving

Calories: 409 kcal
Protein: 25.5g
Carbohydrate: 38g
of which sugars: 4.5g
Fat: 15.5g
of which saturated: 5.9g
Fibre: 5.1g
Sodium: 511.2mg

Method

Spread the rye with sour cream.
Lay the herring fillets over the top.
Finish with the onion rings and dill.