Herring CanapÉs With Horseradish Cream Food
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HERRING CANAPES
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
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.
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