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ASSORTED CANAPÉS: SHRIMP CANAPÉS, PICKLED HERRING CANAPÉS, SMOKED MACKEREL CANAPÉS, CHEESE CANAPÉS
Makes 48 canapés
The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
SHRIMP CANAPÉS
6 slices homemade-type white bread
3 tablespoons unsalted butter, softened
12 thin round slices of small tomatoes
48 slices of ripe olives
12 cooked small shrimp
1/4 cup mayonnaise
1 tablespoon drained bottled horseradish
12 dill sprigs
Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp. In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
PICKLED HERRING CANAPÉS
6 slices of rye bread
3 tablespoons unsalted butter, softened
1/2 cup minced fresh parsley leaves
2 tablespoons minced radish
2 tablespoons minced onion
twelve 4-inch thin strips of bottled pickled herring fillet, patted dry
24 drained bottled capers
Spread the bread with the butter, cut into twelve 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.
SMOKED MACKEREL CANAPÉS
6 slices of pumpernickle bread
3 tablespoons unsalted butter, softened
2/3 cup finely grated carrot
2 teaspoons fresh lemon juice
2 teaspoons vegetable oil
1 small smoked peppered mackerel fillet (available at some specialty foods shops), discarding any bones
36 thin diagonal slices of scallion green
Spread the bread with the butter and with a 2-inch scalloped cutter cut it into 12 rounds. in a small bowl combine well the carrot, the lemon juice, the oil, and salt and pepper to taste, divide the mixture among the bread rounds, and on it arrange decoratively the mackerel and the scallion green.
CHEESE CANAPÉS
6 slices of rye bread
3 tablespoons unsalted butter, softened
12 thin slices of salami, cut into twelve 2-inch scallop-edged rounds
1/4 pound Västerbotten cheese (available at Scandinavian markets and some specialty foods shops) or sharp Cheddar, sliced thin and cut into twelve 1½-inch rounds
thirty-six 1½-inch-long julienne strips of red bell pepper
about 2 tablespoons Swedish sweet mustard (available at Scandinavian markets and some specialty foods shops) or other sweet mustard
12 drained bottled cocktail onions
Spread the bread with the butter and with a 2-inch scalloped cutter cut into 12 rounds. Arrange the salami, the cheese, and the bell pepper decoratively on the bread, spoon small dollops of the mustard onto the canapés, and press the onions into the mustard.