When guests come, I serve these sandwiches instead of chips. Not even crumbs remain

Herring sandwiches fit well into the realities of social gatherings because they are predictable in preparation and resistant to long-term storage. You can make them in larger quantities, leave them in the fridge for a few hours and take them out to the table without fear of losing their appearance or taste. Herring is so intense that it does not require extensive sauces or expensive additions, and the cost of one portion is usually better than in the case of cold meats or cheeses, the prices of which have increased significantly in recent months. Small forms also make it easier to control portions and keep the table tidy, and at the same time make… the platter empties faster than a bowl of chipswhich is reached more out of habit than out of real desire.

This effect comes from a simple arrangement of flavors and textures. The basis is bread selected for the occasion: thin slices of rye bread, baguette rings with a slight recess for the stuffing or small, pre-baked toast circles. They are covered with a layer that softens the saltiness, most often in the form of thick cream or cheese, sometimes with the addition of mustard, horseradish or a few drops of lemon. The whole thing is completed with a fresh and crunchy element, such as cucumber, marinated red onion or chives, which makes each sandwich have interesting structure.

Against this background, the advantage over chips becomes obvious. Chips are a highly processed snack that quickly tires of the taste and increases thirst, and at the same time does not give the feeling that something has actually been eaten. Herring sandwiches provide protein and a noticeable portion of energy, so during several hours of the meeting help keep satiety at a stable level. Saltiness can be easily adjusted by rinsing the fillets or combining them with sour dairy products and fresh additives. Thanks to this, a snack appears on the table that looks like it planned and thought outand not taken out of the packaging at the last minute.

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Ingredients:

• 250 to 300 g herring fillets à la matias or in a light marinade.
• 1 small baguette or 10 to 12 thin slices of rye bread.
• 3 eggs.
• 60 to 80 g grated, ripened.
• 1 small fresh cucumber or 2 pickled ones.
• 1 small red onion.
• 3 tablespoons of thick cream or sandwich cheese.
• 1 teaspoon of mustard.
• Pepper, optionally a pinch of sweet paprika.

Optional extras:

• 1 teaspoon of horseradish for a spicier version.
• A few finely chopped marinated mushrooms.
• Dill, chives or parsley.
• A few drops of lemon juice.

Preparation method:

1. The herrings are dried, and if they are very salty, they are placed in cold water for 20 to 30 minutes. After drying again, they are cut into small pieces. Bread is cut into small portions: baguette into thick circles with a slightly crushed center, bread into triangles or rectangles.
2. In a pan, make scrambled eggs seasoned with pepper, and at the end add the grated cheese to melt slightly and combine the mass. The cream or cheese is mixed with mustard, possibly horseradish or a few drops of lemon.
3. The sandwiches are made in layers: first, the base is thinly spread with sauce, then scrambled eggs with cheese, a piece of herring, a slice of cucumber and an onion ring are placed on top. The whole thing is finished with greens. In the salad version, some of the herring, cucumber and onion are finely chopped, combined with the sauce and placed on bread, and thin strips of fish are placed on top as decoration.