Brooklyn Transplant Sandwich

• 13 cup grated fresh horseradish
• 23 cup finely diced Granny Smith apple
• 1 tablespoon lemon juice
• 2 cups pickled herring tidbits with onions in wine sauce
• 2 thin slices pumpernickel or black bread (no raisins) cut into 1-inch
• 1/4 Granny Smith apple, diced fine
• 1/4 Spanish onion, diced fine
• 2 tablespoons cream cheese
• 2 slices light seedless rye bread
• 1 slice smoked salmon (about 1 ounce)
• 2 tablespoons apple horseradish (recipe below)
• 1/4 cup pickled herring salad (recipe below).

1. To make the apple horseradish: Put the horseradish, apple and lemon juice in a blender or small food processor.
2. Blend, making sure to leave some small chunks of apple.
3. Reserve 2 tablespoons; cover and refrigerate the rest.
4. (It will keep for 7 days.)
5. To make the herring salad: Drain the herring and onions and reserve the liquid.
6. Soak the bread in the reserved liquid until saturated, then squeeze out the excess liquid.
7. Spoon the herring and onions, soaked bread, apple and diced Spanish onion into a food processor.
8. Blend until it is a thick spread.
9. Reserve .25 cup; cover and refrigerate the rest for up to 3 weeks.
10. Spread the cream cheese on one slice of the rye bread.
11. Press the smoked salmon into the cream cheese.
12. Spoon the reserved apple horseradish over the salmon.
13. Spread the reserved pickled herring salad onto the second slice of bread.
14. Put the 2 sides together.

horseradish, apple, lemon juice, pickled herring, thin slices pumpernickel, apple, onion, cream cheese, bread, salmon, apple horseradish, salad

Taken from cooking.nytimes.com/recipes/12175 (may not work)