I am sharing with you my favorite canapé recipe – with tomato oil and pieces of salted herring on crispy toasted bread. These herring canapes not only look beautiful due to the bright color of the creamy spread – they have an original taste that you would not expect from familiar products at all. Recommend!
Cut the baton into thin slices (8-10 slices from 0.5 pc). Using a round cookie cutter, cut out rounds from each slice, trimming away the crusts.
Heat 2-3 tbsp sunflower oil in a frying pan over medium-high heat. Fry the bread rounds on both sides for 2-3 minutes total until golden brown. Transfer to a plate to cool.
Mix 50 g softened butter with 1 tbsp tomato paste and ground black pepper to taste until smooth. Do not add salt, as the herring is already salted.
Spread the tomato-butter mixture on one side of each cooled bread round.
Cut each bread round in half to create canape bases (yields roughly 16-20 pieces depending on bread size).
Cut the 130 g salted herring fillet into thin pieces, removing skin and bones.
Top each canape base with a piece of herring.
Arrange on a serving platter and refrigerate until ready to serve. Serve immediately after cooking for the crispest croutons.
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