Dill herrings and quails' eggs canapés
Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 canpés
From Mary Berry's Easter Feast
These canapés are incredibly easy but still pack a flavour punch. Plus they can be made up to 2 hours in advance making them a stress-free party canapé.
Slice each bread slice into 6 small squares and place on a board.
Put the cream cheese, lemon juice, dill and pepper into a bowl and mix.
Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve.
- 4 small slices rye bread
- 100g/3½oz cream cheese
- 1 tsp lemon juice
- 1 tbsp chopped dill, plus extra sprigs for garnish
- freshly ground black pepper
- 50g/1¾oz dill herrings, from a jar, cut into small squares
- 6 quails eggs, hard-boiled and peeled
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