Seafood Canapes with Lemon-Chive Butter Recipe

Name: Seafood Canapes with Lemon-Chive Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces; 1/2 red onion, sliced thin; 3 tablespoons fresh orange juice; 3/4 stick (6 tablespoons) unsalted butter, softened; 3 tablespoons sour cream; 2 teaspoons fresh lemon juice; 1 tablespoon minced fresh chives; 16 slices of rye bread; 2 ounces smoked salmon, chopped fine; 2 tablespoons finely chopped red onion; 1 ounce black caviar; fresh parsley leaves; thin crosswise slices of orange sections; fresh chives; 1/2-inch-long fine julienne of orange zest

Servings: persons

1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces
1/2 red onion, sliced thin
3 tablespoons fresh orange juice
3/4 stick (6 tablespoons) unsalted butter, softened
3 tablespoons sour cream
2 teaspoons fresh lemon juice
1 tablespoon minced fresh chives
16 slices of rye bread
2 ounces smoked salmon, chopped fine
2 tablespoons finely chopped red onion
1 ounce black caviar
fresh parsley leaves
thin crosswise slices of orange sections
fresh chives
1/2-inch-long fine julienne of orange zest

1
In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
2
In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually.
3
Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
4
Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter.
5
In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts.
6
Drain the herring, discarding the onion, and divide it among 16 of the toasts.
7
Divide the caviar among the remaining 16 toasts.
8
Garnish the salmon canapes with the parsley leaves, garnish the herring canapes with the orange slices, the chives, and the zest, and arrange the canapes on a platter.
9
The canapes may be prepared 1 hour in advance and kept covered and chilled.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 pound marinated herring, rinsed, drained, and cut into 16 pieces, 1/2 red onion, sliced thin, 3 tablespoons fresh orange juice, 3/4 stick (6 tablespoons) unsalted butter, softened, and more.

Yes, Seafood Canapes with Lemon-Chive Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seafood Canapes with Lemon-Chive Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions