Ingredients

• 4 pickled herring fillets, sliced into 1/4" pieces
• 1/4 medium onion, finely chopped
• 1/4 small fennel bulb, finely chopped
• 1 cup sour cream
• 2 tablespoons whole grain Dijon mustard
• 2 tablespoons finely chopped fresh chives
• 1 tablespoon finely grated peeled horseradish or 2 teaspoons prepared horseradish
• 1 tablespoon fresh lemon juice
• Kosher salt, freshly ground pepper
• 8 slices dark seeded bread or rye bread, cut into squares or triangles
• Fresh parsley leaves (for serving)

Instructions

1. Mix pickled herring, onion, fennel, sour cream, mustard, chives, horseradish, and lemon juice in a small bowl; season with salt, pepper, and more lemon if desired. Transfer to a large jar; cover and chill at least 12 hours and up to 2 weeks. Serve herring mixture on bread topped with parsley.