Curried Herring on Rye Toasts
4.1
(4)
·Toasts can be made 1 day ahead and kept in an airtight container at room temperature. ·Curried herring can be made 6 hours ahead and chilled, covered.
Recipe information
Total Time
35 minutes
Yield
Makes 8 servings (40 hors d'oeuvres)
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 2
Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
Step 3
If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
Step 4
*Look for jarred fillet pieces of herring (sometimes labeled "Tidbits") sold in the refrigerated section of the supermarket.
