I did try this "Viking Pie" recipe, which came out... odd. Edible, yes. Interesting, yes. Tasty, yes, even that. But the taste of herring stays in your mouth for hours afterwards, and I'm not sure it's worth that?
My slightly-changed version of Viking Pie
pie crust for bottom and top
(3) 12-oz. containers of pickled herring & onions in wine sauce
2 large pears, pared, cored, and diced
1/2 cup raisins
1/4 cup currants
1/4 cup chopped dates
2 teaspoons ground cinnamon
1 Tablespoon sugar + extra sugar
2 Tablespoons butter
red wine (optional)
Preheat oven to 375 degrees Fahrenheit. Prepare the bottom crust of the pie. Drain the herring & onions but reserve 1 cup of the wine sauce. Pick out the onions and discard. Put the herring bits into a small pot with water, and bring to a boil. Boil for a minute or two, then remove from heat and drain away all of the liquid. Put the cooked herring into a large bowl and add in the pears, raisins, currants, dates, cinnamon, and sugar. Mix well. Stir in 1/2 cup of the reserved wine sauce (or a combination of half wine sauce and half red wine), and if the mixture still seems dry, add up to an additional 1/2 cup. Spoon the mix into the bottom pie shell and dot with butter. Cover with the top crust, seal the edges, and cut vent holes in the top. Bake for 45 minutes. Generously sprinkle top crust with a tablespoon or more of sugar and return to the oven for an additional 15 minutes, then serve it forth.
A much more successful dish was honey-sweetened "Noodle Kugel". The only change I made was to use a full 8-oz. package of cream cheese instead of the 6 ounces in the recipe. It makes a lot, but it's very, very good, and you'll want every bit of it.
This weekend, I'll be trying a savory cheesecake, but I'm not sure which yet. Bacon-tomato? Pesto? Bacon-tomato-pesto? We'll see.