Curried Herring on Rye Toasts

• 4 slices seedless rye bread
• 1 1/2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 1 (7- to 8-oz) jar pickled herring (preferably small)*, rinsed, drained, and patted dry
• 2 1/2 tablespoons mayonnaise
• 2 1/2 tablespoons sour cream
• 2 tablespoons chopped fresh chives
• 2 teaspoons coarse-grain mustard
• 1/2 teaspoon curry powder
• 1/2 teaspoon sugar
• Garnish: chopped fresh chives

1. Put oven rack in middle position and preheat oven to 350F.
2. Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles.
3. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt.
4. Bake until golden, 10 to 12 minutes, then cool.
5. If using large herring, discard skin and dark flesh.
6. Cut large or small herring into 1/4-inch pieces.
7. Whisk together remaining ingredients in a bowl, then stir in herring.
8. Top each toast with 1/2 teaspoon curried herring.
9. *Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.

rye bread, unsalted butter, salt, mayonnaise, sour cream, fresh chives, coarsegrain mustard, curry powder, sugar, fresh chives

Taken from www.epicurious.com/recipes/food/views/curried-herring-on-rye-toasts-109099 (may not work)