- 1/3 cup drained bottled herring in wine sauce
- 3 tablespoons mayonnaise
- 1/4 teaspoon curry powder, or to taste
- 2 tablespoons minced red onion
- 2 tablespoons minced scallion green
- 1 tablespoon unsalted butter, softened
- 6 slices party-type pumpernickel bread, 2 1/2 inches square
- 24 snow-pea shoots or other sprouts for garnish.
- available at specialty produce markets
- Cut away and discard dark flesh on herring. Chop herring into 1/4-inch pieces and pat dry between paper towels. In a bowl stir herring together with mayonnaise, curry powder, onion, scallion, and salt to taste. Curried herring may be made 1 day in advanced and kept covered and chilled.
- Spread butter on bread and cut each slice into 4 triangles. Divide herring among triangles and garnish with shoots.