Rye Toast with Butter, Quick-Pickled Herring, and Sliced Onion

Buttered rye toast carries quick-pickled herring, sharp onion, and dill in a bright, briny bite. It echoes Silver in the Brine Barrels, when North Sea catches packed in salt helped underwrite the Dutch Golden Age.

Serves 4

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 8 slices rye bread
• 6 tbsp unsalted butter
• 4 fresh herring fillets
• 1 cup white vinegar
• 3 tbsp coarse salt
• 1 large yellow onion
• 1/4 cup fresh dill
• 1 cup water

Instructions

1. 1Combine vinegar, water, coarse salt, and half the dill in a saucepan and bring to a boil.
2. 2Remove from heat, add herring fillets, and let sit for 15 minutes to quick-pickle.
3. 3Meanwhile, thinly slice the onion and toast the rye bread slices.
4. 4Spread each toast generously with butter, top with pickled herring, onion slices, remaining dill, and coarse salt.