Pickled herring canapes

1 servings

Ingredients

Quantity Ingredient
6 slices Rye bread
3 tablespoons Unsalted butter; softened
½ cup Minced fresh parsley leaves
2 tablespoons Minced radish
2 tablespoons Minced onion
12 Strips bottled pickled herring fillet; patted dry (4-inch)
24 Drained bottled capers

Directions

Spread the bread with butter, cut into 12 (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 canapes may be made 30 minutes in advance and kept covered and chilled.

Arrange the canapes on a platter.

Yield: 12 canapes

Converted by MC_Buster.

Per serving: 810 Calories (kcal); 41g Total Fat; (45% calories from fat); 17g Protein; 94g Carbohydrate; 93mg Cholesterol; 1272mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9360 Converted by MM_Buster v2.0n.

Related recipes