Wild Rice Blinis with Herring Tartare

4 cups well-cooked wild rice
1/2 cup minced fresh herbs (e.g. watercress, dill and parsley)
4 eggs
1 cup dry breadcrumbs
1 tsp salt
ground pepper, to taste
sunflower oil
1 oz fresh chives
14 oz herring fillets; drained and minced
1/3 cup minced shallots
2/3 cup sour cream

Mix wild rice, herbs, eggs, breadcrumbs, salt and pepper. Form into 30 patties; fry in oil until crisp. Chop enough chives to yield 5 tbsp; cut remainder into 2 cm lengths. Mix herring and shallots, spoon onto serving plates; sprinkle with chopped chives. Arrange 3 blinis on each plate; garnish with chive pieces and a dollop of sour cream.

Recipe compliments of the Minnesota Cultivated Wild Rice Council