1 jar (12 oz.) marinated herring with sour cream & chives
6 Tbsp natural sour cream
2 Tbsp balsamic vinegar
1 Tbsp butter, softened
1 cup beets, cooked and diced in ¼” cubes (may use canned, drained and diced)
2 Tbsp fresh chives, snipped into small pieces with a scissors
10 slices cocktail pumpernickel bread, 2” x 2” x ¼”
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Let's Make It
Remove 20 herring tidbits, place on plate and keep refrigerated until assembly.
In a small bowl, combine sour cream and balsamic vinegar, set aside.
To assemble - spread a thin layer of butter onto a slice of the bread. Next, spread on a thin layer of the sour cream mixture. Top with a layer of approximately 2 tsp. of the beets and then an even layer of herring (two pieces). Sprinkle on a thin layer of chive, garnish with a small dollop of the sour cream mixture in center of canapé and top with a small amount of the fresh chive. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.