Pickled Herring Canapés

• 12 (4 inch) skinless fillets of Feature Foods Bismarck Herring, patted dry
  
• 6 slices of rye bread, crusts removed
  
• 3 tbsp. unsalted butter, softened
  
• ½ c. fresh parsley leaves, minced
  
• 2 tbsp. radish, minced
  
• 2 tbsp. onions, minced
  
• 1 small jar of capers, drained
  

Spread softened butter onto bread and cut into 12 2” squares.  Gently press buttered side of bread in to parsley to coat. In a small bowl combine onion and radish and mix well.  Divide this mixture among the bread squares.  Roll each herring fillet into a coil and arrange the herring and capers on top of the bread squares.
The canapés may be made 30 minutes in advance and kept covered and chilled.