Brooklyn Transplant Sandwich

Name: Brooklyn Transplant Sandwich
Total time: 30 min
Yield: 1 sandwich
Cuisine: jewish
Ingredients: 1/3 cup grated fresh horseradish; 2/3 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).

Recipe from Peter Shelsky

Adapted by Joan Nathan

Brooklyn Transplant Sandwich — Chang W. Lee/The New York Times

Total Time: 30 minutes
Rating: 4(28)
Comments: Read comments

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Ingredients

Yield:1 sandwich

For the Apple Horseradish

⅓cup grated fresh horseradish
⅔cup finely diced Granny Smith apple
1tablespoon lemon juice

For the Pickled Herring Salad

2cups pickled herring tidbits with onions in wine sauce
2thin slices pumpernickel or black bread (no raisins) cut into 1-inch
¼Granny Smith apple, diced fine
¼Spanish onion, diced fine

For the Sandwich

2tablespoons cream cheese
2slices light seedless rye bread
1slice smoked salmon (about 1 ounce)
2tablespoons apple horseradish (recipe below)
¼cup pickled herring salad (recipe below).

Ingredient Substitution Guide

Preparation

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

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