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Canapes with herring and lemon

Herring and Lemon Canapés

A cute, tasty appetizer for the festive table! I really loved this combination — dark rye bread, butter, herring… Delicious, healthful, affordable. And herring canapés are easy too. Just the thing for the holidays!

MariaS

Recipe author

Composition / ingredients

Servings:

Herring

Lemons (a few rounds)

Dark rye bread

300

Butter (softened)

150

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 43 % 18 g

Carbohydrates 38 % 16 g

259 kcal

GI: 6 / 94 / 0

Cooking method

Cooking time: 10 min

Step 1:

In this recipe I'll try to describe in detail how to make herring and dark-bread canapés on skewers. Gather the ingredients from the list and start with the herring — this is the longest stage; after that, everything will go much faster. Fillet the herring and cut it into small crosswise slices.
Step 2:

Wash, dry, and finely chop the dill. Combine the herb in a small bowl with the butter and mix everything well until smooth. The main thing is to buy good-quality butter — never a spread or margarine.
Step 3:

Cut the bread into small, neat, uniform pieces of the same size and shape — bite-sized, as they say — and spread them with a thin layer of the "dill" butter.
Step 4:

On each buttered slice of bread, place a piece of herring fillet and an eighth of a lemon round. If you like, you can secure the canapés with colorful skewers — they'll look more attractive and be easier to pick up and eat.
Step 5:

And here are our original little canapés! Arrange them on a large flat platter and set it on the table among the other treats. Enjoy!

I suggest making these wonderful herring canapés on skewers for an upcoming celebration. These mini sandwiches will look great and presentable on a festive table and will pair beautifully with other appetizers. I often treat my guests to them; they're ideal with low-alcohol drinks as well as stronger ones. I usually start planning the menu a few days before an important date. If it includes herring canapés, I buy fresh frozen herring and salt it myself in different ways: dry or in a marinade. Then I fillet it and follow the recipe. And sometimes, when guests arrive unexpectedly, I buy ready-made fish fillet at the store so I don't have to spend time filleting. Then the whole process takes mere seconds. I like this version best, with dark bread — with white bread it's not as tasty, in my opinion.