Recipe: Some ideas for German appetizers

The most traditional German appetizer is pickled herring in sour cream. One tip: don't buy the herring already in sour cream, buy the pickled herring and drain it, add sour cream and thinly sliced onions. Serve with your favorite crackers.
When I traveled in Germany a few years ago, resturants frequently "threw in" a free appetizer. These were usually very simple: some thin slices of chicken breast, a few baby green beans in a vinagrette dressing. Portions for apppetizers were very small.
Here is a traditional cheese spread served in Austria and Bavaria:
Liptauer Cheese Spread
8 ounces cream cheese
2 teaspoons paprika
2 teaspoons dijon mustard
1 small onion, grated
1/2 cup beer
3 anchovy filets, mashed
1/2 teaspoon caraway seed, crushed
1 teaspoon capers, drained and chopped
Mix all ingredients well. Refrigerate for a few hours or overnight to allow flavors to blend. Serve on squares of dark bread or cocktail rye.

Here's a german soup that a friend frequently serves, that is good and unusual.
Cucumber soup
2 tablespoons butter
1 medium onion, minced
1 tablespoon parsley
1 medium to large cucumber, peeled, seeded, and chopped
3/4 cup heavy cream
5 cups chicken broth
pinch of mace
salt and pepper to taste
2 tablespoons fresh dill, chopped
2 tablespoons flour
Heat butter in a heavy saucepan, add onion and saute until soft. Do not let brown. Add parsley and cucumber and cook gently for a few more minutes until cucumber in soft. Stir in flour and cook one minute longer. Add gradually, while stirring, the cream and broth, blend well, add mace, salt and pepper and bring to a simmer. Before serving, sprinkle with chopped dill.
Note: This soup can be served chilled.