| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive19, Pdate | 1 | servings | ||
INGREDIENTS
| 6 | sl | Rye bread |
| 3 | tb | Unsalted butter; softened |
| 1/2 | c | Minced fresh parsley leaves |
| 2 | tb | Minced radish |
| 2 | tb | Minced onion |
| 12 | Strips bottled pickled herring fillet; patted dry (4-inch) | |
| 24 | Drained bottled capers |
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. 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; 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9360 Converted by MM_Buster v2.0n.
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