In Sweden various combinations of matjes herring — a type of herring cured in a spiced sweet-and-sour brine — are eaten with the first tender white potatoes of the season.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 10 to 12 Servings

　　3/4 pound small boiling potatoes (preferably new)

　　3 pickled matjes herring fillets (about 6 ounces)

　　1/2 cup sour cream

　　1 hard-boiled large egg, chopped fine

　　1/4 cup chopped drained canned beets (about 1)

　　1 scallion (white and pale green parts only), chopped fine

　　

Step 1

In a saucepan cover potatoes with salted cold water by 1 inch and simmer until just tender, 10 to 15 minutes. Drain potatoes in a colander and cool completely. Cut potatoes crosswise into 1/4-inch-thick slices.

　　

Step 2

Rinse herring under cold water and pat dry with paper towels. Cut fillets diagonally into 1/2-inch-thick slices.

　　

Assemble canapés:

Step 3

Arrange a herring slice on each potato slice. Top each canapé with about 1/2 teaspoon sour cream. Top half of canapés with egg and half with beet. Sprinkle canapés with scallion.