Herring Canapes Food

PICKLED HERRING CANAPES

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.

HERRING CANAPES

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.

HERRING CANAPéS WITH HORSERADISH CREAM

Steps:

• Remove 20 herring pieces and pat dry, removing any onion pieces. Place herring pieces on plate and refrigerate until assembly.
• In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 Tbsp. fresh dill.
• To assemble - spread a thin layer of horseradish mixture onto a slice of the bread. Next layer approximately 2 tsp. of the potato mixture and top with an even layer of herring (two pieces). Garnish with a small dollop of the cream cheese mixture in center of canapé, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.

HERRING AND BEET CANAPéS

Steps:

• Remove 20 herring tidbits, place on plate and keep refrigerated until assembly.
• In a small bowl, combine sour cream and balsamic vinegar, set aside.
• To assemble - spread a thin layer of butter onto a slice of the bread. Next, spread on a thin layer of the sour cream mixture. Top with a layer of approximately 2 tsp. of the beets and then an even layer of herring (two pieces). Sprinkle on a thin layer of chive, garnish with a small dollop of the sour cream mixture in center of canapé and top with a small amount of the fresh chive. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.