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Kiluleib (herring bread): recipe illustration
Salads & starters

Kiluleib (herring bread)

A rye bread open sandwich topped with marinated herring fillets, onion and butter, typical of Estonian cafés and buffets. It's a simple savoury snack, eaten cold.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

235 kcal per serving

Protein
11.1 g
Carbohydrates
22.8 g
of which sugars
6.5 g
Fat
10.5 g
of which saturated fat
4.3 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Finely slice the red onion and let it soak for 10 minutes in the vinegar and sugar.
  2. Cut the apple into thin slices to add freshness.
  3. Drain the herring fillets and cut them into 2 cm pieces.
  4. Butter each slice of rye bread generously.
  5. Arrange the herring pieces, drained onion and apple slices on the butter.
  6. Season with pepper and sprinkle with fresh dill.
  7. Serve immediately so the bread stays crisp.

Variations and tips

Egg version. Add slices of hard-boiled egg on the open sandwich for a more filling snack.

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Original Ecomely recipe.