Makes about 30 canapes
- approximately 6 hard-boiled eggs
- about 300 g (10½ oz) European style full-kernel ryebread (see notes)
- 12 oz herring pickled in wine sauce, preferably with dill
- sharp mustard
Special equipment
- none
Method
- Slice eggs, discarding yolkless pieces. Cut each slice of bread into squares of about 1⅔". A single slice should yields 8 squares. Top each with a slice of egg, a slice of herring, and a small dab of strong mustard.
Notes
- The amount of bread needed will vary with the size of your herring pieces. Ours average about a quarter ounce and fit perfectly on an eighth of a slice. Since the bread is sold on 500g loaves, you’ll have plenty of flexibility↩
Similarly, the number of eggs you need will depend on their size and proportion of yolk to white.
