Herring and Beet Canapés

These delicious canapés are a tasty twist on an old favorite! Bring these to your next party and you'll have everyone coming back for more.

Yield: 10 servings ( Serving Size: 1 canapé )
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  • 12 ounce(s) jar of marined herring with sour cream and chives
  • 6 tablespoon(s) natural sour cream
  • 2 tablespoon(s) balsamic vinegar
  • 1 tablespoon(s) butter softened
  • 1 cup(s) beets cooked and diced in 1/4" cubes
  • 2 tablespoon(s) fresh chives snipped into small pieces
  • 10 slice(s) cocktail rye bread 2” x 2” x ¼” pieces


  1. Remove 20 herring tidbits, place on plate and keep refrigerated until assembly

  2. 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.

July 2011

This recipe is a personal recipe added by MaBaensch and has not been tested or endorsed by MyRecipes.

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