Pickled Herring, Orange, and Crème Fraiche Smorrebrod | Saveur

Ingredients

• 2 tsp. black peppercorns
• 2 tsp. coriander seeds
• 1 tsp. ground allspice
• 1 tsp. whole cloves
• ¹⁄₂ cup apple cider vinegar
• 1 pinch sugar
• ¹⁄₂ cup dry sherry or white wine
• 1 small yellow onion, thinly sliced
• 2 bay leaves
• 1 cinnamon stick
• Peel of ½ an orange, white pith removed
• 4 old-fashioned matured herring fillets, rinsed (or substitute pickled herring filets)
• ¼ Hokkaido pumpkin, or substitute half of a medium butternut squash, seeded and coarsely chopped
• 2 tbsp. olive oil
• Juice of 1 small orange
• ¹⁄₄ tsp. ground coriander
• Salt
• Freshly ground black pepper
• 1 large orange
• 4 slices Danish-style rye bread
• 2 tbsp. unsalted butter, at room temperature
• Crème fraiche, for serving
• 1-2 tbsp. pepitas, toasted if desired
• A few sprigs fresh chervil, for garnish (optional)