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Pickled Herring Canapes

6 sl Rye bread
3 tb Unsalted butter; softened
1/2 c Minced fresh parsley leaves
2 tb Minced radish
2 tb Minced onion
12 Strips bottled pickled herring fillet; patted dry (4-inch)
24 Drained bottled capers

Spread the bread with butter, cut into 12 (2-inch) squares, and press the buttered side of the bread gently into the parsley to coat it. In a small bowl combine well the radish and the onion and divide the mixture among the bread squares. Roll up each herring strip into a coil and arrange the herring and the capers decoratively on the bread.

The canapes may be made 30 minutes in advance and kept covered and chilled. Arrange the canapes on a platter.

Yield: 12 canapes

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