Curried Herring On Rye Toasts Food

CURRIED HERRING

Steps:

• Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.

CURRIED HERRING ON RYE TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
• If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
• *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

CURRIED CHEESE AND OLIVE TOASTS

Steps:

• In a small bowl, combine cheese, olives, and onions; set aside.
• Mix mayonnaise and curry powder.
• Fold in cheese mixture.
• Spread on untoasted sides of bread slices.
• Broil until bubbly.

CURRIED HERRING ON PUMPERNICKEL

Steps:

• Cut away and discard dark flesh on herring. Chop herring into 1/4-inch pieces and pat dry between paper towels. In a bowl stir herring together with mayonnaise, curry powder, onion, scallion, and salt to taste. Curried herring may be made 1 day in advanced and kept covered and chilled.
• Spread butter on bread and cut each slice into 4 triangles. Divide herring among triangles and garnish with shoots.