This recipe was created to accompany other canapés: Shrimp Canapés , Cheese Canapés and Smoked Mackerel Canapés .
Recipe information
Yield
Makes 12 canapés
Ingredients
6 slices of rye bread
3 tablespoons unsalted butter, softened
1/2 cup minced fresh parsley leaves
2 tablespoons minced radish
2 tablespoons minced onion
twelve 4-inch thin strips of bottled pickled herring fillet, patted dry
24 drained bottled capers
Preparation
Step 1
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.
Step 2
The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
