Earthy beetroot, garlicky mayo, and salty herring on crisp toasted rye — these herring and beet canapes are a striking little appetizer that always disappears first from the table. They are simple to assemble and perfect for a festive spread or a cozy evening snack. If you love fish appetizers, try our Layered Herring and Avocado Appetizer or this Tuna Salad with Pickles.
Dark rye bread gives these canapes their signature deep flavor, and a quick toast keeps them crisp under the beet mixture. For more appetizer inspiration, browse Allrecipes, or try our Tuna Bruschetta with Cream Cheese for another easy bite.
Ingredients
- 1/2 loaf dark rye bread (Borodinsky)
- 1 medium beetroot, boiled
- 1 garlic clove
- 2 tbsp mayonnaise
- Lettuce leaves
- 2 salted herring fillets, cut into pieces
Instructions
- Grate the boiled beetroot on a fine grater, mix with minced garlic and mayonnaise.
- Slice the bread into small pieces and toast on a dry skillet or in the oven.
- Assemble the canapes: a layer of bread, a lettuce leaf, a spoonful of the beet mixture, and a piece of herring on top.
Tips
- Boil the beetroot ahead of time and chill it — cold beetroot grates more easily and keeps the canapes fresh.
- Toast the bread just before assembling so it stays crisp under the beet mixture.
- Assemble the canapes no more than an hour before serving to keep the lettuce fresh and the bread crunchy.
Nutrition
Nutrition: per 100 g: 69 kcal, protein 2 g, fat 3 g, carbs 6 g