Rye bread sandwiches with herring and egg
Simple open-faced sandwiches on rye bread — a great cold appetizer for a festive table.
Ingredients
- JUMS rye bread with caraway 300 g
- salted herring 150 g
- chicken egg 3 pcs
- onion 1 pc
- sour cream 3 tbsp
- fresh dill 20 g
We add only what we sell. The rest is up to you.
Method
- Thaw the bread and cut it into slices about 1 cm thick.
- Boil the eggs, cool them and peel.
- Cut the herring into small pieces and slice the eggs into rounds.
- Cut the onion into thin half-rings.
- Mix the sour cream with finely chopped dill.
- Spread each slice of bread with the sour cream sauce and top with herring, egg and onion.
