Canapes with herring and black bread on skewers

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make canapés with herring and black bread on skewers? Prepare your food. Herring goes better with black bread; it’s better not to take white bread. It will be delicious with Borodinsky. Any herring will do - the most common lightly salted herring, which will need to be cut into fillets, and ready-made fillets, and pieces in jars. I took exactly this one. The fastest option. Remove the butter from the refrigerator in advance; it should become soft.

2. STEP 2

   

   Cut the bread into equal squares. It will be most convenient to do this from square bread, but it will work from any other bread. This will leave scraps that can be used to make crackers. It’s better to cut off the crusts, make canapés only from the crumb.

3. STEP 3

   

   Spread the bread squares with a thin layer of mustard. Choose mustard to your taste, be careful only with “Russian” mustard - it is very spicy. Even mustard with grains will do; they will crunch when eaten. I have regular sweet mustard.

4. STEP 4

   

   Wash and dry the dill. Chop it finely. I advise you to take dill, it goes very harmoniously with herring.

5. STEP 5

   

   Add chopped dill to soft butter, mix well. At this stage, you can add your favorite spices to the oil that match the herring. For example, coriander.

6. STEP 6

   

   Spread the dill butter on the bread squares.

7. STEP 7

   

   Next, start adding herring additives. There are options here. The simplest one is fresh or pickled cucumber. A green apple or kiwi would also work. I took the apple; we really love the combination of its sweetness and salty herring. Choose according to your taste. Cut the apple into slices. If you are using cucumber, cut it into slices.

8. STEP 8

   

   Place apple (or cucumber) slices on bread.

9. STEP 9

   

   Place pieces of herring on top. If you have a large fillet, then first cut it into pieces of a suitable size.

10. STEP 10

    

    Stick a skewer or toothpick into each canapé, like I did. Stick half an olive on top. Decorate the canapes with small sprigs of greenery.

11. STEP 11

    

    Before serving, put the canapés in the refrigerator for half an hour, and then serve, placing them on a large platter. Bon appetit!

Comments on the recipe

Natalia M

01.12.2023

4.9

This weekend I wanted to do something unusual for a family dinner. I still had a few pieces of herring left in mustard sauce. I made it into a canapé with herring and black bread on skewers. These mini sandwiches are very easy to assemble, I liked the process) I had Borodino bread with ground cariander. I spread some homemade mustard on the pieces and topped them with butter and dill. I chose a small apple so that the slices could fit on the bread. I placed pieces of herring on the apple slices and secured them with a skewer. Instead of olives, I garnished with a piece of yellow bell pepper. We ate all the sandwiches at once, there weren’t even enough! The combination of all the ingredients is just perfect. It was a discovery for me that apple and herring complement each other’s taste so well. The herring was already pickled and you couldn’t feel the bones at all, so I advise you to take just that, or remove the bones well. Even my daughter ate canapes according to this recipe, although without butter (because of the greens). Great recipe, I’ll make a big batch for the new year. Thank you!

MariaS

01.12.2023

5

well yes..)))snack))

LuSey

01.12.2023

4.5

Thanks for the recipe!! A simple dish loved by many, and also accompanied by a glass of vodka. I also like this recipe.

Novel

01.12.2023

4.5

I would like to thank the author of this recipe. Tasty!

LOLISHNA

01.12.2023

4.5

classic

Nina

01.12.2023

4.8

The recipe is so trivial and familiar that it was surprising to find it in this section of skillful dishes. But the appetizer is great on any table, both festive and on weekdays.

an-romanova2013

01.12.2023

5

The appetizer is excellent, I just change the recipe a little: I soak the fish fillet in lemon juice (or pineapple brine), and instead of dill I add mustard to the oil.