Tiny, Polish-style canapés or open-face sandwiches may be served
with the aperitif to whet the appetite of your dinner guests, or as
the main snack at card parties, club meetings, or various informal
gatherings. A tray or platter decoratively arranged with these
colorful kanapki will add a festive note to any get-together and
invite your guests to savor and socialize. Kanapki rarely exceed 2
inches in diameter, are often silver-dollar-sized or even smaller
(bite-size). At least two different kinds of bread should be used:
light and dark. In addition to commercially available party rye and
similar rounds of white canapé bread, you can also prepare your
own. Rogale (Polish-style large crescent rolls available in ethnic
bakeries) as well as rod-type French bread (baguettes) can be sliced
into thin rounds.
(Bakeries usually have commercial slicers and
can do the job for you on request.) You can also slice away the
crust from a whole, un-sliced loaf of Polish rye bread, slice it, and
cut the slices into circles, squares, or triangles. The canapé
bread is usually spread with plain or flavored butter and topped
with lettuce or other greens, cold meats, cheese, fish, or
hard-boiled egg slices, and garnished with fresh or pickled veggies,
sauces, and the like. Others are covered with a layer of canapé
spread and decorated with colorful trimmings. Here are but a few of
the many possibilities:
Fork-blend 1/2 cup soft butter with 2-3
Tablespoons finely chopped fresh dill and salt & pepper to
maslo z zielenina
Fork-blend 1/2 cup soft butter with 1
Tablespoon each finely chopped fresh dill, parsley and chives. Salt
& pepper to taste.
Cream 1/2 cup soft butter, then blend in 1
Tablespoon freshly grated horseradish and 2 teaspoons lemon juice
plus a dash of salt. May be mixed in a blender.
Fork-blend 1/2 cup soft butter with 1-2
Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a
dash of salt.
Combine 1/2 cup soft butter with 3 or 4 mashed
or ground anchovy fillets (canned). For a more pronounced anchovy
taste, blend in a little of the anchovy oil. Optional:
Sprinkle in a little bit of lemon juice.
Soak 1 small herring in cold water overnight, then skin, bone and
mash or grind. Combine with 1/2 cup soft butter. Optional: A
little lemon juice may be added.