Polish Canape Butters (Polska Maslo)
photo by Engrossed
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 batch
ingredients
- 118.29 ml butter (for each flavored butter)
- 14.79-44.37 ml fresh herb (such as dill, parsley, chives)
- 14.79 ml freshly grated horseradish (or Daikon)
- 1 lemon, juice of
- 14.79-29.58 ml prepared mustard
- 44.37-59.16 ml mashed anchovies
- 1 small herring fillet
directions
- 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.
- DILL BUTTER (Maslo Koperkowe).
- Fork-blend 1/2 cup soft butter with 2-3 Tablespoons finely chopped fresh dill and salt & pepper to taste.
- GARDEN-GREEN BUTTER (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.
- HORSERADISH BUTTER (Maslo Chrzanowe).
- 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.
- MUSTARD BUTTER (Maslo Musztardowe).
- Fork-blend 1/2 cup soft butter with 1-2 Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a dash of salt.
- ANCHOVY BUTTER (Maslo Sardelowe).
- 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.
- HERRING BUTTER (Maslo Sledziowe).
- 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.
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Reviews
-
I really liked this idea...I ran into this on another website as well. I made 3 of these flavored butters for my Polish Wigilia feast: Garden Green Butter, Horseradish Butter and Anchovy Butter. I served them on a dark rye bread and light rye crispbread cut into small pieces. I added too much salt to the garden green one and too many anchovies to the anchovy one...I've learned my lesson for the next time. Our favorite was the horseradish. I let the butter soften and then just mashed in the other ingredients with a fork...very easy! Thanks for the fun recipe. I'll be making some again!
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