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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Ingredients:
12 ounce(s) jar of marined herring with sour cream and chives |
6 tablespoon(s) natural sour cream |
2 tablespoon(s) balsamic vinegar |
1 tablespoon(s) butter softened |
1 cup(s) beets cooked and diced in 1/4 cubes |
2 tablespoon(s) fresh chives snipped into small pieces |
10 slice(s) cocktail rye bread 2/ x 2/ x Â1/4/ pieces |
Directions:
1. Remove 20 herring tidbits, place on plate and keep refrigerated until assembly
2. In a small bowl, combine sour cream and balsamic vinegar, set aside. To assemble - spread a thin layer of butter onto a slice of the bread. Next spread on a thin layer of the sour cream mixture. Top with a layer of approximately 2 tsp of the beets and then an even layer of herring (two pieces). Sprinkle on a thin layer of chive, garnish with a small dollop of the sour cream mixture in center of canapé and top with a small amount of the fresh chive. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.
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