CURRIED HERRING ON PUMPERNICKEL (for six)

1/3 cup pickled herring, or 1/3 cup drained bottled herring in wine sauce

3 tablespoons mayonnaise

¼ teaspoon curry powder, or to taste

2 tablespoons minced red onion

2 tablespoons minced scallion green

1 tablespoon unsalted butter, softened

6 slices party-type pumpernickel bread, 2-1/2 inches square

snow pea shoots or other sprouts for garnish

 

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1. Cut away and discard dark flesh on herring. Chop herring into ¼ inch pieces and pat dry between paper towels. In a bowl stir herring together with mayonnaise, curry powder, onion, scallion and salt to taste. Curried herring may be made 1 day ahead and chilled, covered.

2. Spread butter on bread and cut each slice into 4 triangles. Divide herring among triangles and garnish with shoots.

 

from The Best of Gourmet, 1995