Ingredients
4
slices seedless rye bread
1
1/2 tbsp unsalted butter, melted
1
(7- to 8-oz) jar pickled herring (preferably small)*, rinsed, drained, and patted dry
2
tbsp chopped fresh chives
2
tsp coarse-grain mustard
Garnish: chopped fresh chives
Directions
1.
Put oven rack in middle position and preheat oven to 350°F.
2.
Discard crusts from bread and cut bread into 40 (1 1/2-inch) triangles. Arrange triangles in a shallow baking pan (1 inch deep), then brush tops with butter and sprinkle with salt. Bake until golden, 10 to 12 minutes, then cool.
3.
If using large herring, discard skin and dark flesh. Cut large or small herring into 1/4-inch pieces. Whisk together remaining ingredients in a bowl, then stir in herring. Top each toast with 1/2 teaspoon curried herring.
5.
Toasts can be made 1 day ahead and kept in an airtight container at room temperature.
6.
Curried herring can be made 6 hours ahead and chilled, covered.
7.
*Look for jarred fillet pieces of herring (sometimes labeled \"Tidbits\") sold in the refrigerated section of the supermarket.
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