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Ingredients
- 6 slc rye bread
- 3 Tbsp. unsalted butter softened
- 1/2 c. chopped fresh parsley leaves
- 2 Tbsp. chopped radish
- 2 Tbsp. chopped onion
- Â Â twelve 4-inch thin strips of bottled patted dry pickled herring fillet
- 24 x liquid removed bottled capers
Directions
- Spread the bread with the butter, cut into twelve 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 mix 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 min in advance and kept covered and chilled. Arrange the canapes on a platter.
- Makes 12 canapes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 820 | |
| Calories from Fat 360 | 44% |
| Total Fat 41.15g | 51% |
| Saturated Fat 23.14g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1294mg | 54% |
| Potassium 544mg | 16% |
| Total Carbs 96.69g | 26% |
| Dietary Fiber 12.6g | 42% |
| Sugars 8.67g | 6% |
| Protein 17.82g | 29% |
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