Canapé with herring and beet pesto

Herring and beetroot - a traditional duet in the form of original canapes!!! What could be better as a snack for strong drinks than a lightly salted herring in combination with bright beets, fragrant garlic and walnuts, and even on a crispy airy bread? A simple and delicious snack will decorate both the festive and everyday table!!!

Anna

Recipe author

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Composition / ingredients

Servings:

Loaves (based on air rice)

7 pcs.

Herring (fillet)

Beetroot

Walnuts

Mayonnaise

Garlic

Parsley

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare the necessary ingredients. Let's put the beetroot to boil – this is the longest process in the preparation of canapes.
Step 2:
In a dry frying pan, brown the walnuts a little and chop them in a blender. Part of the chopped nuts will be set aside for decoration.
Step 3:
Then add peeled and slightly chopped beets to the nuts in a blender, as well as a clove of garlic.
Step 4:
Grind the ingredients together to make a homogeneous gruel. Then add mayonnaise to the pesto. As a result, a homogeneous tender mass is obtained.
Step 5:
Remove large bones from the herring and cut into 7 pieces - according to the number of canapes.
Step 6:
We put beetroot pesto on each loaf with a layer about a centimeter thick.
Step 7:
Carefully stack the pieces of herring on top, slightly drowning them in pesto.
Step 8:
Sprinkle the remaining chopped nuts on top of the canapes and decorate with parsley leaves.
Step 9:
Bon appetit!!!