Canape “Herring on a Fur Coat”
by Editorial Staff
For holidays, buffets, and parties, it is convenient to serve miniature sandwiches for one bite – canapes. A slice of dark bread, layers of boiled potatoes, carrots, and beets, on top – a slice of herring and a fragrant green onion! The perfect snack for a festive table!
Cook: 1 hour 30 mins
Ingredients
- Lightly salted herring – 120 g
- Beets – 100 g (1 pcs.)
- Carrots – 100 g (1 pcs.)
- Potatoes – 100 g (1-2 pcs.)
- Green onion – 3-4 feathers
- Rye bread – 200 g
- Mayonnaise – 40 g
- Salt to taste
- Ground black pepper – to taste
Directions
- Put the vegetables in a saucepan, cover with water and boil until tender. For potatoes and carrots, about 20-30 minutes is usually enough. Beets are dense root vegetables, so they can cook much longer about 40-60 minutes. Remove the finished vegetables from the broth, cool, and peel.
- Grate the peeled vegetables on a medium grater, arrange them in different bowls. Add mayonnaise and black pepper to each bowl. Stir.
- Rye bread will form the basis of herring canapes. Cut the bread into small squares about 2 cm aside. Clean the herring from skin and bones. Cut the herring fillets into slices slightly smaller than the size of the bread pieces.
- Chop the green onion finely. Now collect the canapes. Lay some potatoes, carrots, and beets on top of the bread. Top with a slice of herring and sprinkle generously with chopped juicy green onions.
- Serve Canapes “Herring on a Fur Coat” to the table. Bon Appetit!
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