Ingredients
1 - 12 oz Marinated Herring in Wine Sauce
Remove 20 pieces and pat dry, removing any onion pieces.
Place on plate and refrigerate until assembly
6 T cream cheese, softened
1 T prepared horseradish, without liquid
1 C potato, cooked and diced in ¼" cubes (may used canned, drained and diced)
2 T fresh dill, snipped into small pieces with a scissors
10 slices of cocktail rye bread, 2" x 2" x ¼"
Preparation
In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 T fresh dill. To assemble - spread a thin layer of horseradish mixture onto a slice of the bread. Next layer approximately 2 tsp of the potato mixture and top with an even layer of herring (two pieces). Garnish with a small dollop of the cream cheese mixture in center of canapé, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.
