Stone Ground Mustard Herring Canapés

• 1 - 12 oz jar Marinated Herring in Wine Sauce
• Remove 20 pieces and pat dry, removing any onion pieces.
• Place on plate and refrigerate until assembly
• 6 T cream cheese, softened
• 2 T stone ground mustard
• 1/2 C capers, prepared in vinegar brine - rinsed in cold water, drained and patted dry
• 1 T butter, softened
• 1/4 C fresh watercress, clean, remove leaves and discard stems
• 10 slices of cocktail whole wheat bread, 2" x 2" x 1/4"

1. In a small bowl, combine cream cheese and mustard, set aside. To assemble - spread a thin layer of butter onto a slice of the bread, followed with a thin layer of mustard mixture. Next evenly layer watercress leaves and top sparingly with an even layer of capers. Now place an even layer of herring (two pieces), and garnish with a small dollop of the mustard mixture in center of canape. Top with a single caper in the center and a small watercress leaf standing next to the caper. Repeat with remaining nine slices. The canapes may be made in advance and kept delicately covered and chilled.

sauce, onion, place, cream cheese, t, capers, t, ubc, whole wheat bread

Taken from www.epicurious.com/recipes/member/views/stone-ground-mustard-herring-canapes-50141348 (may not work)