Ciabatta with herring and honey pickles

Before starting to prepare the ciabatta with mullet and honey cucumbers, you need to prepare the cucumbers in marinade. Pour water into a jar, add vinegar, sugar, salt. Finely chop a few sprigs of dill and add to the jar. You can season with freshly ground pepper. Close tightly with a lid and shake to dissolve the honey. Thinly slice the cucumber and put it in the jar with the marinade. Let it sit for at least an hour in the refrigerator, but it's even better to make these cucumbers in the evening so that they marinate well.

Slice two small ciabatta breads lengthwise. I used ciabatta made from rye flour. Grease a skillet with oil and place the bread on it with the cut side down, lightly toast and do the same on the other side. If you don't want to toast the bread, leave it as is.

Finely chop the remaining dill, mince the red onion. The amount of onion can be adjusted to taste.

Separate the herring fillets, remove all the bones and cut into small cubes.

In a bowl, mix the herring fillet, dill, and red onion. You can lightly season with salt if the herring is not very salty. Optionally, you can add a little vegetable oil.

Let's start assembling our ciabatta with herring and honey pickles. Spread the herring and onion mixture on the bottom part of the ciabatta and distribute it evenly on the surface.

Top with desired amount of pickles.

Close the top of the ciabatta with the second part and, if desired, secure it with a skewer to prevent the filling from falling apart. You can serve fresh vegetables as an accompaniment.