Ingredients
1 - 12 oz Marinated Herring with Sour Cream & Chives
Remove 20 tidbits, place on plate and keep refrigerated until assembly
6 T natural sour cream
2 T balsamic vinegar
1 T butter, softened
1 C beets, cooked and diced in ¼" cubes (may used canned, drained and diced)
2 T fresh chives, snipped into small pieces with a scissors
10 slices of cocktail pumpernickel bread, 2" x 2" x ¼"
Preparation
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.
