Lionels Herring Sandwich Recipes

HERRING SANDWICHES

Herring Sandwiches image

Provided by Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

4 thin pickled herring fillets (about 3/4-pound), cut into 1/2-inch pieces
1 small potato, peeled, boiled, cut into 1/4-inch cubes
1/4 cup finely chopped onion
2 tablespoons finely chopped dill pickle
1 small apple, peeled, cored, cut into 1/4-inch cubes
2 tablespoons mayonnaise
Salt and freshly ground black pepper
1/2 stick butter, room temperature
6 thin slices black bread, halved
Green leaf lettuce

Steps:

Place herring pieces, potato, onion, pickle, apple and mayonnaise in a bowl and mix to combine. Add mayonnaise and mix well. Season to taste with salt and pepper.
Spread about 1 teaspoon of butter on each bread half. Top with a lettuce leaf, then with the herring mixture.

ONION AND HERRING SANDWICH - SMORREBROD

Onion and Herring Sandwich - Smorrebrod image

From http://friendsofdenmark.org. Posted for ZWT6. To make smorrebrod, cut crusts from slices of pumpernickel or rye bread, but not French bread, when using them for a base. Be careful to spread soft butter entirely over the piece of bread you use. This keeps moist ingredients from seeping through and making the bread soggy. Ingredients should be artfully arranged. Sandwith will be eaten with a knife and fork.

Provided by Dreamer in Ontario

Categories Lunch/Snacks

Time 15m

Yield 8 sandwiches

Number Of Ingredients 6

Ingredients

4 teaspoons butter, softened
4 slices danish pumpernickel bread or 4 slices rye bread, crusts removed
1 (8 ounce) jar herring fillets, in wine sauce drained and fillets cut into 1-inch strips
1 medium sweet onion, cut into thin rings
1 tomatoes (8 thin slices)
watercress or parsley sprig, for garnish

Steps:

Spread 1 teaspoon butter on each slice of bread, being sure to cover each completely.
Cut each buttered slice in half crosswise or into 2 (4-by-2-inch) pieces.
Top each piece of bread with one-eighth of the herring, placing the fish smooth-side up.
Top each with several onion rings and 1 tomato wedge.
Garnish with watercress or parsley.

Nutrition Facts : Calories 109.9, Fat 5, SaturatedFat 1.9, Cholesterol 22.1, Sodium 151, Carbohydrate 9.5, Fiber 1.5, Sugar 1.1, Protein 6.8

LIONEL'S CHICKEN SALAD CLUB SANDWICH

Lionel's Chicken Salad Club Sandwich image

This Chicken Salad Club Sandwich recipe is brought to us by renowned chef Lionel Poilane, whom Salvador Dali referred to as "the greatest Frenchman alive."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Number Of Ingredients 7

Ingredients

1 whole chicken breast (1 1/2 pounds), on the bone
1 tablespoon olive oil
Coarse salt and freshly ground black pepper
1 1/2 cups mayonnaise, homemade or best-quality
3 tablespoon capers, rinsed
1/2 lemon, juiced
6 slices crusty white bread

Steps:

Heat oven to 450 degrees. Place chicken in a small roasting pan. Rub with olive oil, and season with salt and pepper. Bake until a meat thermometer inserted into the thickest part of the breast reads 180 degrees, about 25 minutes. Remove from oven, and cool slightly. Remove chicken from bones, and discard bones. Finely chop chicken (there should be about 2 cups).
In a medium bowl, combine chicken, mayonnaise, capers, and lemon juice. Stir to combine. Season with salt and pepper.
Toast four slices bread. Spread a thin layer of chicken salad over one slice untoasted bread. Top with a slice of toasted bread. Spread a second thin layer of chicken salad over toasted bread. Top with a slice of untoasted bread. Repeat with remaining bread and chicken salad.

LIONEL'S HERRING SANDWICH

Lionel's Herring Sandwich image

This recipe is brought to us by renowned chef Lionel Poilane whom Salvador Dali referred to as "the greatest Frenchman alive."

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 9

Ingredients

7 ounces sweet herring filets, drained
1/2 small yellow onion, roughly chopped
2 medium Granny Smith apples, 1 peeled, cored, and roughly chopped, and the other thinly sliced
1/2 cup milk
2 slices stale white bread
1 tablespoon olive oil
1 tablespoon white-wine vinegar
Freshly ground black pepper
8 slices rye bread, toasted

Steps:

In the bowl of a food processor fitted with the steel blade, combine herring, onion, and chopped apple. Process until completely combined. Transfer to a small bowl, and set aside.
Pour milk into a shallow dish. Add stale bread, and let soak until the bread is very soft and the milk is absorbed. Set aside.
Add olive oil, vinegar, and soaked bread to herring mixture. Stir to combine. Season with pepper. Spread toast with herring mixture. Top with apple slices, and serve

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