Herring Canapes

1. 1

   In a saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, 10 to 15 minutes.

2. 2

   Drain potatoes in a colander and cool completely.

3. 3

   Cut potatoes crosswise into 1/4-inch-thick slices.

4. 4

   Rinse herring under cold water and pat dry with paper towels.

5. 5

   Cut fillets diagonally into 1/2-inch-thick slices.

6. 6

   Arrange a herring slice on each potato slice.

7. 7

   Top each canape with about 1/2 teaspoon sour cream.

8. 8

   Top half of canapes with egg and half with beet.

9. 9

   Sprinkle canapes with scallion.

No additional tips available.