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.