Herring Canapés with Horseradish Cream
Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!
12 oz Jar Marinated Herring in Wine Sauce (try Ma Baensch Marinated Herring in Wine Sauce)
prepared, without liquid
cooked and diced in ¼” cubes (may used canned, drained and diced)
dill weed, fresh
snipped into small pieces with a scissors
party rye bread
2” x 2” x 1/4"
Remove 20 pieces of the Ma Baensch Marinated Herring in Wine Sauce and pat dry, removing any onion pieces. Place on plate and refrigerate until assembly
In a small bowl, combine cream cheese and horseradish, set aside.
In another small bowl, toss diced potatoes with 1 tablespoon fresh dill.
To assemble - spread a thin layer of horseradish mixture onto a slice of the bread.
Next layer approximately 2 teaspoon of the potato mixture and top with an even layer of herring (two pieces).
Garnish with a small dollop of the cream cheese mixture in center of canapé, and top with a small amount of the fresh dill.
Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.