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Ruis, a dark, dense Finnish bread, is made for smoked fish and herb-flecked butter, but any dark rye or brown bread will work here.



Ingredient Checklist


Instructions Checklist
  • Make the juniper salt: Gently crush 2 tablespoons salt and the juniper berries on a cutting board with a flat side of a large heavy knife or in a mortar and pestle until coarsely ground. (Juniper salt can be stored, tightly wrapped with plastic wrap, 2 days.)

  • Make the sorrel-red onion butter: Stir together butter, sorrel, onion, capers, mustard, and lemon zest. Season with salt and peppercorns. (Butter can be refrigerated up to 1 week; flavors will intensify.)

  • Slather bread with butter, top with some smoked fish, and sprinkle with juniper salt.


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