Mustard Herring and Beet Smorrebrod

• Pickled beets
• 3 (8-oz) jars herring "party snacks" in white-wine sauce
• 1/3 cup Dijon mustard
• 1/3 cup creme fraiche
• 2 tablespoons superfine granulated sugar
• 1 tablespoon packed light brown sugar
• 1 tablespoon water
• 3 tablespoons minced red onion
• 2 tablespoons chopped fresh dill
• 2 teaspoons drained and rinsed green peppercorns, chopped fine
• 4 tablespoons unsalted butter, softened
• 8 slices rye bread
• Garnish: 8 fresh dill sprigs

1. Rinse and drain herring, discarding any onion.
2. Pat herring dry between paper towels and cut into 1/2-inch pieces.
3. Whisk together mustard, creme fraiche, sugars, water, onion, dill, and peppercorns and stir in herring.
4. Chill, covered, 2 hours to allow flavors to develop.
5. Spread butter evenly on 1 side of each bread slice and arrange herring mixture over half of slice.
6. Drain beets well and arrange over remaining half.

beets, party snacks, mustard, creme fraiche, sugar, brown sugar, water, red onion, dill, unsalted butter, rye bread, dill sprigs

Taken from www.epicurious.com/recipes/food/views/mustard-herring-and-beet-smorrebrod-104395 (may not work)