Smoked herring and rye bread canapés

I'll be posting some Estonian recipes during this week, and there's a good reason for that. I got an email from a reader on the other side of the world (Down Under, actually) today, who is organising a surprise party to an Estonian friend this weekend. She'll be using various Estonian recipes I've posted here on Nami-Nami over the last five years, but I've promised to give her some more food tips and ideas, so she can choose.

Here's a smoked fish and rye bread appetizer that I made couple of months ago. While it is not exclusively Estonian (any Finnish or Swedish foodblogger could claim it to be 'theirs', I imagine), it certainly tasted very Estonian to me :)

I used smoked herring, but smoked mackerel would work as well.

Smoked herring canapés
(Suitsuheeringasuupisted)
makes about 12 canapés

6 slices dark rye bread (seeded is fine)
butter, for spreading
3-4 salad potatoes, boiled and peeled
2 smoked herring fillets
100 g thick sour cream (30%)
freshly ground black pepper
fresh chives or green onions, chopped

Butter the bread slices and cut into 2 or 4 pieces, depending on the sice of the bread.
Cut the potato into 5 mm slices, place onto bread slices.
Remove the skin from the fish fillets, cut the fish into 2 cm wide pieces. Place on potatoes.
Spoon a dollop of sour cream onto each canapé, then sprinkle some freshly ground pepper on top and garnish with a piece of chive or green onion.