Roasted rye bread with herring in sour cream

Name: roasted rye bread with herring in sour cream
Cook time: 25 min
Total time: 85 min
Yield: 2
Cuisine: Dutch
Ingredients: 250 g cucumber; 1 tl salt; 1 Red onion; 15 g fresh dill; 2 el White wine vinegar; 355 g sour herring pot; 200 g sour cream; 8 capers; 4 slice Brabants rye bread

Brabant rye bread roasted with cucumber, red onion, dill, herring, sour cream and capers.

Ingredients

Directions

Peel the cucumber and cut into slices of ½ cm. Put in a colander and sprinkle with the salt.
Place the colander on a bowl or in the sink and allow the slices to drain for 1 hour. The salt extracts extra moisture from the cucumber.
Dab the cucumber dry with kitchen paper and put in a bowl. Peel the onion and halve. Cut one half and cut the other half into very thin rings.
Cut the dill finely and mix ¾ with the cucumber. Also add the chopped onion and white wine vinegar.
Dab the herring dry and remove any acid and spices that have come from the pot.
Cut the fish into strips of approx. 1 cm wide and add to the cucumber. Add the sour cream, capers and pepper to taste.
Roast the bread and cover it with a generous layer of herring salad. Sprinkle with the rest of the dill and the onion rings.