Sildestuing på Rugbrød
A delightful open-faced sandwich featuring creamy pickled herring salad (sildestuing) served on hearty Norwegian rye bread (rugbrød). This dish is a popular lunch or light dinner option, showcasing the importance of herring in Norwegian cuisine.
🧂 Ingredients
- 400 g Pickled herring fillets(drained and finely chopped)
- 4 tbsp Mayonnaise
- 2 tbsp Sour cream
- 1/4 cup Red onion(finely diced)
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Fresh chives(chopped)
- 1/4 tsp Black pepper(freshly ground)
- 8 slices Norwegian rye bread (rugbrød)
- 2 optional Hard-boiled eggs(sliced, for garnish)
- for garnish sprigs Fresh parsley
👨‍🍳 Instructions
- 1
In a medium bowl, combine the chopped pickled herring, mayonnaise, and sour cream. Mix well to create a creamy base.
đź’ˇ Tip: Use good quality mayonnaise for the best flavor. - 2
Add the finely diced red onion, chopped dill, chopped chives, and black pepper to the herring mixture. Stir gently to combine all ingredients.
đź’ˇ Tip: Ensure the onion is diced very finely to avoid overpowering the other flavors. - 3
Taste and adjust seasoning if necessary. The pickled herring is already salty, so additional salt is usually not needed.
đź’ˇ Tip: A small pinch of sugar can balance the flavors if desired. - 4
Toast the slices of rugbrød lightly, if desired. This adds a nice texture contrast.
💡 Tip: Avoid toasting too much, as rugbrød is best when slightly chewy. - 5
Generously spread the sildestuing mixture onto each slice of rugbrød. Garnish with sliced hard-boiled eggs (if using) and fresh parsley sprigs.
đź’ˇ Tip: Serve immediately for the freshest taste.
đź’ˇ Pro Tips
- âś“Different types of pickled herring (e.g., in mustard sauce, with dill) can be used for variation.
- âś“For a lighter version, use Greek yogurt instead of sour cream.
- âś“This salad can be made a few hours in advance and refrigerated.
🔄 Variations
- Add finely chopped capers for a briny kick.
- Mix in some diced apple for a touch of sweetness and crunch.