Canapés with Herring and Rye Bread
Great snack for hard drinks
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
Peel the onion and slice into very thin semicircles.
Finely chop the parsley.
Transfer the onion and parsley into a bowl. Add the salt and sugar. Pour in the vinegar.
Mix everything well with your hands squeezing the onions to ensure all ingredients are combined well.
Set aside to marinate for 10-15 minutes.
Carefully cut off the crust from the bread slices.
Cut the slices twice diagonally to end up with 4 small triangles from each slice.
Place the bread triangles onto a large flat serving plate.
Slice the herring into small pieces about ½ inch wide. Hold the knife diagonally when slicing the herring.
Place a piece of the herring atop each bread triangle.
Put some marinated onion on top of the herring.
Pierce each canapé with a skewer so that the herring stays firmly on the bread.
Serve as finger food to accompany vodka and similar strong liquor.
