Herring and Beetroot Pesto Canapés

Herring and beets — a traditional duet in the form of original canapés!!! What could be better as a snack for strong drinks than lightly salted herring in combination with bright beets, aromatic garlic and walnuts, and even on crispy airy bread? A simple and tasty appetizer will decorate both a festive and everyday table!!!
cook time: 40 min
Chloe Benton
Herring and Beetroot Pesto Canapés

Nutrition Facts (per serving)

191
Calories
15g
Fat
5g
Carbs
10g
Protein

Ingredients (10 portions)

Basic:

Garlic 1 clove
Salt to taste
Walnuts 50 g
Parsley to taste
Beet 1 pc
Mayonnaise 2 tbsp
Herring (fillet) 1 pc
Bread (based on puffed rice) pc

Recipe instructions

Step 1

Step 1
Letʼs prepare the necessary ingredients. Letʼs boil the beets — this is the longest process in preparing canapés.

Step 2

Step 2
In a dry frying pan, lightly brown the walnuts and chop them in a blender. Set aside some of the chopped nuts for decoration.

Step 3

Step 3
Then add peeled and slightly chopped beets, as well as a clove of garlic, to the blender with the nuts.

Step 4

Step 4
Grind the ingredients together to form a homogeneous paste. Then add mayonnaise to the pesto. The result is a homogeneous, tender mass.

Step 5

Step 5
Remove large bones from the herring and cut into 7 pieces, according to the number of canapés.

Step 6

Step 6
Place a layer of beet pesto about a centimeter thick on each loaf of bread.

Step 7

Step 7
Carefully place pieces of herring on top, submerging them a little in the pesto.

Step 8

Step 8
Sprinkle the remaining chopped nuts on top of the canapes and decorate with parsley leaves.

Step 9

Step 9
Bon appetit!!!

Additional rubrics

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