Herring Canapes Recipe
- 3/4 pound small boiling potatoes (preferably new)
- 3 pickled matjes herring fillets (about 6 ounces)
- 1/2 cup sour cream
- 1 hard-boiled large egg, chopped fine
- 1/4 cup chopped drained canned beets (about 1)
- 1 scallion (white and pale green parts only), chopped fine
- In a saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, 10 to 15 minutes. Drain potatoes in a colander and cool completely. Cut potatoes crosswise into 1/4-inch-thick slices.
- Rinse herring under cold water and pat dry with paper towels. Cut fillets diagonally into 1/2-inch-thick slices.
- Arrange a herring slice on each potato slice. Top each canapé with about 1/2 teaspoon sour cream. Top half of canapés with egg and half with beet. Sprinkle canapés with scallion.
