| 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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”