1 cup potato, cooked and diced in ¼” cubes (may used canned, drained and diced)
2 Tbsp fresh dill, snipped into small pieces with a scissors, divided
10 slices cocktail rye bread, 2” x 2” x ¼”
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Let's Make It
Remove 20 herring pieces and pat dry, removing any onion pieces. Place herring pieces on plate and refrigerate until assembly.
In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 Tbsp. 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 canapé, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.