Pickled Herring Canapes

Recipe Ingredients

6		Rye bread
3 tablespoons	45ml	Unsalted butter - softened
1/2 cup	46g / 1.6oz	Minced fresh parsley leaves
2 tablespoons	30ml	Minced radish
2 tablespoons	30ml	Minced onion
12		(4") strips bottled pickled herring fillet - patted dry
24		Bottled capers - drained

Recipe Instructions

Spread the bread with butter, cut into 12 (2-inch) squares, and press the buttered side of the bread gently into the parsley to coat it.

In a small bowl combine well the radish and the onion and divide the mixture among the bread squares. Roll up each herring strip into a coil and arrange the herring and the capers decoratively on the bread.

The canapes may be made 30 minutes in advance and kept covered and chilled. Arrange the canapes on a platter.

This recipe yields 12 canapes.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9360) - from the TV FOOD - NETWORK

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