Recipe courtesy of Gourmet Magazine

Pickled Herring Canapes

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  • Yield: 12 canapes
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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


  1. 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.
  2. The canapes may be made 30 minutes in advance and kept covered and chilled. Arrange the canapes on a platter.