Canapés with Herring and Rye Bread

Canapés with Herring and Rye Bread

Great snack for hard drinks

Oxana Putan
Ingredients for 20 canapés:
5 slices dark rye bread (about 0.6 lb)
1 lb salted herring fillets
4 oz red onions
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon apple cider vinegar
2 sprigs parsley
You will also need small plastic or wooden canapé skewers
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Peel the onion and slice into very thin semicircles.

Finely chop the parsley.

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Transfer the onion and parsley into a bowl. Add the salt and sugar. Pour in the vinegar.

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Mix everything well with your hands squeezing the onions to ensure all ingredients are combined well. 

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Set aside to marinate for 10-15 minutes.

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Carefully cut off the crust from the bread slices.  

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Cut the slices twice diagonally to end up with 4 small triangles from each slice.

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Place the bread triangles onto a large flat serving plate.

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Slice the herring into small pieces about ½ inch wide. Hold the knife diagonally when slicing the herring.

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Place a piece of the herring atop each bread triangle.

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Put some marinated onion on top of the herring.

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Pierce each canapé with a skewer so that the herring stays firmly on the bread.

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Serve as finger food to accompany vodka and similar strong liquor.  

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