Tasty & Healthy Recipe, Perfect for Memorial Day and Summer Events

With Memorial Day fast approaching, it’s time to celebrate the holiday and enjoy the start of the summer season in Wisconsin. As you gather with family and friends to observe the holiday, you may be in search of the perfect healthy menu idea. And you’re in luck! Herring is a simple treat that can be enjoyed right out of the jar or incorporated into a tasty recipe.

The perfect treat for the busy and active summer months spent outside, herring is both delicious and nutritious. It’s packed full of fish oil, omega-3 fatty acids, Vitamin D, calcium and protein. Vitamin D and calcium help keep bones strong and immune systems healthy, while Omega 3 benefits development and growth, heart health and circulation. In fact, a recent study published in the Annals of Internal Medicine on April 2, 2013, confirms that the consumption of seafood high in omega-3 fatty acids may reduce the risk of heart disease and death.

For Memorial Day and throughout the summer months, enjoy a delicious and easy recipe: herring canapés:

Each version serves 10 canapés

Ma Baensch Herring Canapés with Horseradish Cream

• 1 – 12 oz jar of Ma Baensch Herring in Wine Sauce
• Remove 20 pieces and pat dry, removing any onion pieces.
• Place on plate and refrigerate until assembly
• 6 T cream cheese, softened
• 1 T prepared horseradish, without liquid
• 1 C potato, cooked and diced in ¼” cubes (may used canned, drained and diced)
• 2 T fresh dill, snipped into small pieces with a scissors
• 10 slices of cocktail rye bread, 2” x 2” x ¼”

In a small bowl, combine cream cheese and horseradish, set aside. In another small bowl, toss diced potatoes with 1 T fresh dill. To assemble - spread a thin layer of horseradish mixture onto a slice of the bread. Next, layer approximately 2 tsp of the potato mixture and top with an even layer of herring (two pieces).  Garnish with a small dollop of the cream cheese mixture in the center of the canapé, and top with a small amount of the fresh dill. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.

Ma Baensch Herring and Beet Canapés

• 1 – 12 oz jar of Ma Baensch Herring with Sour Cream & Chives
• Remove 20 tidbits, place on plate and keep refrigerated until assembly
• 6 T natural sour cream
• 2 T balsamic vinegar
• 1 T butter, softened
• 1 C beets, cooked and diced in ¼” cubes (may used canned, drained and diced)
• 2 T fresh chives, snipped into small pieces with a scissors
• 10 slices of cocktail pumpernickel bread, 2” x 2” x ¼”

In a small bowl, combine sour cream and balsamic vinegar, set aside. To assemble - spread a thin layer of butter onto a slice of the bread. Next, spread on a thin layer of the sour cream mixture. Top with a layer of approximately 2 tsp of the beets and then an even layer of herring (two pieces).  Sprinkle on a thin layer of chive, garnish with a small dollop of the sour cream mixture in the center of the canapé and top with a small amount of the fresh chive. Repeat with remaining nine slices. The canapés may be made in advance and kept delicately covered and chilled.

Ma Baensch Stone Ground Mustard Herring Canapés

• 1 – 12 oz jar of Ma Baensch Herring in Wine Sauce
• Remove 20 pieces and pat dry, removing any onion pieces.
• Place on plate and refrigerate until assembly
• 6 T cream cheese, softened
• 2 T stone ground mustard
• ½ C capers, prepared in vinegar brine – rinsed in cold water, drained and patted dry
• 1 T butter, softened
• ¼ C fresh watercress, clean, remove leaves and discard stems
• 10 slices of cocktail whole wheat bread, 2” x 2” x ¼”

In a small bowl, combine cream cheese and mustard, set aside. To assemble - spread a thin layer of butter onto a slice of the bread, followed with a thin layer of mustard mixture. Next, evenly layer watercress leaves and top sparingly with an even layer of capers. Now place an even layer of herring (two pieces), and garnish with a small dollop of the mustard mixture in the center of the canapé.  Top with a single caper in the center and a small watercress leaf standing next to the caper. Repeat with remaining nine slices.The canapés may be made in advance and kept delicately covered and chilled.

For additional recipe ideas, visit MaBaensch.com or check out the Ma Baensch Facebook page!