Pickled Herring Canapes

Ingredients

• 6 slices of rye bread
• 3 tablespoons unsalted butter, softened
• 1/2 cup minced fresh parsley leaves
• 2 tablespoons minced radish
• 2 tablespoons minced onion
• 12 (4-inch) strips of bottled pickled herring fillet, patted dry
• 24 drained bottled capers

Directions

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.

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