Herring And Beet Canapés Food

HERRING CANAPES

Herring Canapes image

In Sweden various combinations of matjes herring - a type of herring cured in a spiced sweet-and-sour brine - are eaten with the first tender white potatoes of the season. Can be prepared in 45 minutes or less.

Yield Makes 10 to 12 Servings

Number Of Ingredients 6

Ingredients

3/4 pound small boiling potatoes (preferably new)
3 pickled matjes herring fillets (about 6 ounces)
1/2 cup sour cream
1 hard-boiled large egg, chopped fine
1/4 cup chopped drained canned beets (about 1)
1 scallion (white and pale green parts only), chopped fine

Steps:

In a saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, 10 to 15 minutes. Drain potatoes in a colander and cool completely. Cut potatoes crosswise into 1/4-inch-thick slices.
Rinse herring under cold water and pat dry with paper towels. Cut fillets diagonally into 1/2-inch-thick slices.
Arrange a herring slice on each potato slice. Top each canapé with about 1/2 teaspoon sour cream. Top half of canapés with egg and half with beet. Sprinkle canapés with scallion.

PICKLED HERRING CANAPES

Pickled Herring Canapes image

This recipe was created to accompany other canapés: [Shrimp Canapés](/recipes/food/views/10396) , [Cheese Canapés](/recipes/food/views/12148) and [Smoked Mackerel Canapés](/recipes/food/views/10379) .

Yield Makes 12 canapés

Number Of Ingredients 7

Ingredients

6 slices of rye bread
3 tablespoons unsalted butter, softened
1/2 cup minced fresh parsley leaves
2 tablespoons minced radish
2 tablespoons minced onion
twelve 4-inch thin strips of bottled pickled herring fillet, patted dry
24 drained bottled capers

Steps:

Spread the bread with the butter, cut into twelve 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 canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

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