This open-faced herring sandwich is traditional fare on the Russian table.
- 8 slices baguette
- 8 pieces green leaf lettuce
- 16 headless small kippered herring
- 4 cornichon, halved
- 16-18 pitted green olives, preferably stuffed with slivers of garlic
Spread baguette slices liberally with butter. Top each slice with a piece of green leaf lettuce; arrange slices on a platter.
Place 2 herring on top of each slice. Top each open-face sandwich with a halved cornichon. Scatter green olives over the top of the sandwiches. Serve promptly.