Stone Ground Mustard Herring CanapÉs Food

STONE GROUND MUSTARD HERRING CANAPéS

Stone Ground Mustard Herring Canapés image

Provided by My Food and Family

Time 15m

Number Of Ingredients 7

Ingredients

1 jar (12 oz.) marinated herring in wine sauce
6 Tbsp cream cheese, softened
2 Tbsp stone ground mustard
1 Tbsp butter, softened
10 slices cocktail whole wheat bread, 2" x 2" x 1/4"
1/4 cup fresh watercress, clean, remove leaves and discard stems
1/2 cup capers, prepared in vinegar brine - rinsed in cold water, drained and patted dry

Steps:

Remove 20 pieces of herring and pat dry, removing any onion pieces. Place on plate and refrigerate until assembly.
In a small bowl, combine cream cheese and mustard, set aside.
To assemble - spread a thin layer of butter onto a slice of the bread, followed with a thin layer of mustard mixture. Next evenly layer watercress leaves and top sparingly with an even layer of capers. Now place an even layer of herring (two pieces), and garnish with a small dollop of the mustard mixture in center of canapé. Top with a single caper in the center and a small watercress leaf standing next to the caper. Repeat with remaining nine slices.

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

STONE GROUND MUSTARD HERRING CANAPÉS

STONE GROUND MUSTARD HERRING CANAPÉS image

Categories Bread Fish No-Cook Cocktail Party Fourth of July Quick & Easy Tailgating Healthy

Yield 10 canapes

Number Of Ingredients 9

Ingredients

1 - 12 oz jar Marinated Herring in Wine Sauce
Remove 20 pieces and pat dry, removing any onion pieces.
Place on plate and refrigerate until assembly
6 T cream cheese, softened
2 T stone ground mustard
½ C capers, prepared in vinegar brine - rinsed in cold water, drained and patted dry
1 T butter, softened
¼ C fresh watercress, clean, remove leaves and discard stems
10 slices of cocktail whole wheat bread, 2" x 2" x ¼"

Steps:

In a small bowl, combine cream cheese and mustard, set aside. To assemble - spread a thin layer of butter onto a slice of the bread, followed with a thin layer of mustard mixture. Next evenly layer watercress leaves and top sparingly with an even layer of capers. Now place an even layer of herring (two pieces), and garnish with a small dollop of the mustard mixture in center of canapé. Top with a single caper in the center and a small watercress leaf standing next to the caper. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.

HONEY MUSTARD DRESSING WITH STONE GROUND MUSTARD

Honey Mustard Dressing With Stone Ground Mustard image

I wanted a honey mustard dressing that was healthier. One that did not contain mayo. I found this one. I haven't tried it yet... So I will post again when I do!!!

Provided by Meena4

Categories Salad Dressings

Time 5m

Yield 1 Cup

Number Of Ingredients 6

Ingredients

4 tablespoons ground organic mustard
4 tablespoons raw organic honey
4 tablespoons lemon juice
6 tablespoons extra virgin olive oil
3/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)

Steps:

Whisk all ingredients together and store in a glass jar and refrigerate. It makes 1 Cup.
2 ENJOY!

Nutrition Facts : Calories 1026.5, Fat 83.6, SaturatedFat 11.4, Sodium 2430.8, Carbohydrate 77, Fiber 2.5, Sugar 71, Protein 3.1

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.

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