| 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 |
tb |
Fresh orange juice |
| 3/4 |
|
Stick unsalted butter; softened (6 |
|
|
; tablespoons) |
| 3 |
tb |
Sour cream |
| 2 |
ts |
Fresh lemon juice |
| 1 |
tb |
Minced fresh chives |
| 16 |
sl |
Rye bread |
| 2 |
oz |
Smoked salmon; chopped fine |
| 2 |
tb |
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
FOR THE LEMON-CHIVE BUTTER
FOR THE GARNISH
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
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