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Herring canapés
An appetizer that always disappears from the table first is, of course, herring canapés. These small sandwiches are made to be one bite in size, and they are convenient to offer even for a buffet. The bread base can be either white or black. Lightly salted herring goes well with some creamy spread, for example – it can be hard-boiled yolk, mashed with soft butter and freshly ground pepper. A bit of green onion, dill, and on top – a meaty piece of fish fillet will complete this delicious pyramid.
Caloric content: 232 kcal per 100 grams of the dish.
Preparation time: 20 minutes.
Ingredients
Show ingredients
- lightly salted fatty herring – 1 piece (450 g);
- butter – 75 g;
- eggs S 1 – 2 pieces;
- green onion – a few feathers;
- dill – a few sprigs;
- black freshly ground pepper – a pinch;
- bread – 12 small pieces.
Preparation
- Prepare the ingredients for making herring canapés. The butter needs to be taken out in advance (about 10 minutes beforehand) to become soft. It's better to take different types of bread – white wheat and black rye.
- Boil the eggs hard – this will take about 8 minutes.
- While the eggs are boiling, prepare the herring. Cut off the head, make a cut along the back and remove the skin. Open the belly, remove the insides and rinse the belly.
- Then separate the fillet from the bones. For this, pinch the fish's spine with your fingers and separate the flesh from the bone with a movement from head to tail. This is quite simple to do.
- Cut the fillet into portion-sized pieces (about 3 centimeters).
- Cool the eggs in cold water and remove the yolks. Mash them with a fork; the whites will not be needed anymore.
- Add the soft butter to the egg mash and mix everything well.
- Season the mixture with freshly ground pepper.
- Using a round cutter with a diameter of 5-6 centimeters, prepare the bread base for the canapés. Instead of rounds, you can cut squares with sides of 3-4 centimeters from different types of bread.
- Transfer the creamy yolk mixture into a pastry bag with a decorative nozzle.
- Finely chop the green onion feathers.
- Squeeze a little creamy spread onto the bread and spread it with a knife over the entire surface. This is necessary so that the onion, which will be placed on top, is well fixed.
- Sprinkle a little green onion.
- From the pastry bag, squeeze a decorative border along the edge of the bread base.
- Place a piece of herring in the center and secure it with a skewer.
- Add a sprig of dill.
On the serving plate, you can serve herring canapés along with a lemon wedge, slices of tomatoes, and cucumber. The delightful taste of lightly salted fish and creamy spread served on portion-sized pieces of bread will leave no one indifferent. Try it, bon appetit!
