Pickled herring can be an acquired taste, but this will be just the introduction to this Scandinavian favorite. In our book, New York’s Russ & Daughters is the holy grail of smoked and pickled fish and, luckily, they ship nationwide.

Yield: 6 servings

In a small bowl, mix together mustard, vinegar, and 2 tablespoons oil. Lay herring, skin side down, on a plate and brush generously with sauce. Wrap with saran and refrigerate.

Preheat oven to 375˚F. Using a 2’’ round cookie cutter, cut out 20 rounds of bread. Brush both sides lightly with oil and season with salt and pepper. Place rounds on baking sheet lined with parchment paper and bake for8–10 minutes, until crispy.

Brush herring with sauce again and place on pumpernickel. Sprinkle with dill and top each canapé with a slice of onion.