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Canapes with herring and beetroot pesto

Herring and Beet-Pesto Canapés

Herring and beet — a classic duo, here in clever little canapés!!! What better appetizer to go with strong drinks than lightly salted herring paired with bright beet, fragrant garlic, and walnuts, all on a crisp, airy crispbread? This simple, tasty bite dresses up both a holiday and an everyday table!!!

Анна

Recipe author

Composition / ingredients

Servings:

Crispbreads (puffed-rice)

Herring (fillet)

Beet

Walnuts

Mayonnaise

Garlic

Parsley

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 50 % 15 g

Carbohydrates 17 % 5 g

191 kcal

GI: 20 / 0 / 80

Cooking method

Cooking time: 40 min

Step 1:

Get the ingredients ready. Put the beet on to boil — it's the longest part of making these canapés.
Step 2:

In a dry skillet, lightly toast the walnuts, then chop them in a blender. Set some of the chopped nuts aside for garnish.
Step 3:

Then add the peeled, roughly chopped beet and a clove of garlic to the nuts in the blender.
Step 4:

Blend everything together into a smooth paste. Then stir the mayonnaise into the pesto. You end up with a smooth, soft mixture.
Step 5:

Remove the large bones from the herring and cut it into 7 pieces — one per canapé.
Step 6:

Spread a layer of beet pesto about a centimeter thick on each crispbread.
Step 7:

Carefully set the herring pieces on top, pressing them slightly into the pesto.
Step 8:

Sprinkle the canapés with the reserved chopped nuts and garnish with parsley leaves.
Step 9:

Enjoy!