Classic Herring and Beetroot Open-Faced Sandwich

1.In a medium bowl, combine the diced beetroots, sour cream, horseradish, and lemon juice. Season with salt and pepper to taste, stirring until the mixture is well combined and creamy.

2.Toast the rye bread slices lightly if desired, or leave them fresh for a traditional texture.

3.Spread a generous layer of the beetroot salad onto each slice of rye bread.

4.Arrange the pickled herring pieces evenly over the beetroot layer.

5.Top each sandwich with slices of hard-boiled egg.

6.Garnish with a sprinkle of fresh chives and an extra crack of black pepper before serving immediately.