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Smoked Eel Canapés 6 thin slices of party pumpernickel
butter or margarine
12 thin slices of skinned, smoked eel or other dry, smoked fish (about one 4 ounce fish)
1/4 cup of diary sour cream
1 teaspoon of finely chopped onion Basic-Recipes.com9/17/06
Capers, drained |
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Spread bread slices with butter or margarine; cut each slice of bread in half. Lay one slice fish on top each half. Combine the sour cream and onion. Spoon a dollop over smoked fish, garnish with capers. Makes 12 appetizers |
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