Swedish Herring and Apple Salad Sandwiches
Swedish Sandwiches are served open-face, and eaten with a fork and knife. For buffets like a Julbord, it's easier to make them more like canapés, to be eaten in a couple of bites. This one is an interesting combination of tart, sweet and salty. And um... fish.
1 Cup Wine Pickled Herring
1 Tart Apple, like a Granny Smith
3 Hard Boiled Eggs
1/2 Sweet Onion, like Walla Walla
Finely dice all the ingredients and mix together. The proportions above are suggested only - aim for equal quantities of each, diced.
Add in a little pickle juice if you like it more vinegar-ey and let the salad sit in the fridge for 12 hours or overnight. Optionally, add 1/4 cup diced pickled beets but that will turn your salad kind of pink. Herring and apple salad is strange enough for Americans - I don't recommend an ungodly shade of pink to boot.
For tiny appetizer-sized sandwiches, sliced baguette works nicely. Lightly Butter the bread before putting the salad on it because it's a) traditional, b) keeps the bread from getting soggy and c) delicious. Garnish with a sprig of Dill, and Varsågod!
The full-size, fork-and-knife version.