Pickled Herring Canapes Recipes

PICKLED HERRING

Steps:

• Soak the fillets in a bowl of cold water in the refrigerator for 12 to 24 hours.
• Change water twice.
• To make the pickling solution, combine water, vinegar, seasonings and sugar in a saucepan; bring to a boil.
• Stir to dissolve sugar; let cool.
• Rinse the fillets with cold water and pat dry with paper towels.
• Cut fish in 1-inch pieces removing bones.
• Peel and slice onion.
• Separate slices into rings.
• Arrange herring and onion rings in alternate layers in sterilized jars.
• Cover with pickling solution and cap.
• Refrigerate at least 3 days before serving.
• The herring will keep up to 3 weeks refrigerated.

PICKLED HERRING CANAPES

Steps:

• Spread the bread with the butter, cut into twelve 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 canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

HERRING CANAPES

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, 10 to 15 minutes. Drain potatoes in a colander and cool completely. Cut potatoes crosswise into 1/4-inch-thick slices.
• Rinse herring under cold water and pat dry with paper towels. Cut fillets diagonally into 1/2-inch-thick slices.
• Arrange a herring slice on each potato slice. Top each canapé with about 1/2 teaspoon sour cream. Top half of canapés with egg and half with beet. Sprinkle canapés with scallion.