Seafood Canapes With Lemon-chive Butter

CATEGORY	CUISINE	TAG	YIELD
Dairy		April 1993	1	Servings

INGREDIENTS

1/4	lb	Marinated herring, rinsed
		drained
		and cut into 16
		pieces
1/2		Red onion, sliced thin
3	T	Fresh orange juice
3/4		Stick unsalted butter
		softened 6
		tablespoons
3	T	Sour cream
2	t	Fresh lemon juice
1	T	Minced fresh chives
16		Rye bread
2	oz	Smoked salmon, chopped fine
2	T	Finely chopped red onion
1	oz	Black caviar
		Fresh parsley leaves
1		Thin crosswise slices of
		orange sections
		Fresh chives
		1/2-inch-long fine
		julienne of orange
		zest

INSTRUCTIONS

In a small bowl combine well the herring, the onion, the orange  juice,
and pepper to taste and let the herring marinate, covered and  chilled,
for at least 3 hours or overnight.  Make the lemon-chive butter:  In a
bowl with an electric mixer cream the butter and beat in the sour
cream and the lemon juice gradually. Beat the mixture until it is
light and smooth and beat in the chives and salt and pepper to taste.
Toast the bread until it is just pale golden, cut out 3 decorative
shapes from each piece, and spread one side of each shape with some  of
the lemon-chive butter. In a small bowl toss together the salmon  and
the red onion and divide the mixture among 16 of the toasts.  Drain the
herring, discarding the onion, and divide it among 16 of  the toasts.
Divide the caviar among the remaining 16 toasts. Garnish  the salmon
canapes with the parsley leaves, garnish the herring  canapes with the
orange slices, the chives, and the zest, and arrange  the canapes on a
platter. The canapes may be prepared 1 hour in  advance and kept
covered and chilled.  Makes 48 canapes.  Gourmet April 1993  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1833 Calories From Fat: 1159 Total Fat: 131.3g Cholesterol: 529.8mg Sodium: 1927.2mg Potassium: 1079.1mg Carbohydrates: 119.4g Fiber: 1.8g Sugar: 64.1g Protein: 48.8g