Dill herrings and quails' eggs canapÃ©s
Prep time less than 30 mins
Cook time less than 30 mins
Makes 24 canpÃ©s
From Mary Berry's Easter Feast
These canapÃ©s 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 canapÃ©.
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/3Â½oz cream cheese
- 1 tsp lemon juice
- 1 tbsp chopped dill, plus extra sprigs for garnish
- freshly ground black pepper
- 50g/1Â¾oz dill herrings, from a jar, cut into small squares
- 6 quails eggs, hard-boiled and peeled
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