Herring Canapés With Horseradish Cream

• 1 - 12 oz 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
• 1 T prepared horseradish, without liquid
• 1 C potato, cooked and diced in 1/4" cubes (may used canned, drained and diced)
• 2 T fresh dill, snipped into small pieces with a scissors
• 10 slices of cocktail rye bread, 2" x 2" x 1/4"

1. In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 T fresh dill. To assemble - spread a thin layer of horseradish mixture onto a slice of the bread. Next layer approximately 2 tsp of the potato mixture and top with an even layer of herring (two pieces). Garnish with a small dollop of the cream cheese mixture in center of canape, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapes may be made in advance and kept delicately covered and chilled.

sauce, onion, place, cream cheese, t, potato, t, cocktail rye bread

Taken from www.epicurious.com/recipes/member/views/herring-canapes-with-horseradish-cream-50141345 (may not work)