Ingredients Jump to Instructions ↓

  1. 6 Rye bread

  2. 3 tablespoons 45ml Unsalted butter - softened

  3. 1/2 cup 46g / 1.6oz Minced fresh parsley leaves

  4. 2 tablespoons 30ml Minced radish

  5. 2 tablespoons 30ml Minced onion

  6. 12 (4") strips bottled pickled herring fillet - patted dry

  7. 24 Bottled capers - drained

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 12 canapes.


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