Herring Canapes with Horseradish Cream

• 1 whole herring, pickled 12 oz Jar Marinated Herring in Wine Sauce (try Ma Baensch Marinated Herring in Wine Sauce)
• 6 tablespoons cream cheese softened
• 1 tablespoon horseradish prepared, without liquid
• 1 cup potatoes cooked and diced in 1/4 cubes (may used canned, drained and diced)
• 2 tablespoons dill weed, fresh snipped into small pieces with a scissors
• 10 slices party rye bread 2 x 2 x 1/4"

1. Remove 20 pieces of the Ma Baensch Marinated Herring in Wine Sauce and pat dry, removing any onion pieces.
2. Place on plate and refrigerate until assembly
3. In a small bowl, combine cream cheese and horseradish, set aside.
4. In another small bowl, toss diced potatoes with 1 tablespoon fresh dill.
5. To assemble - spread a thin layer of horseradish mixture onto a slice of the bread.
6. Next layer approximately 2 teaspoon of the potato mixture and top with an even layer of herring (two pieces).
7. Garnish with a small dollop of the cream cheese mixture in center of canape, and top with a small amount of the fresh dill.
8. Repeat with remaining nine slices.
9. The canapes may be made in advance and kept delicately covered and chilled.

herring, cream cheese, horseradish, potatoes, dill weed, party rye bread

Taken from recipeland.com/recipe/v/herring-canapes-horseradish-cre-52342 (may not work)