Recipe: Canape on the festive table

Step by step cooking recipe

I cut the baguette into portioned pieces and fry in vegetable oil, lightly.

I cook carmelized onions: cut the onion into rings, fry in vegetable oil until soft, add water, fry a little until golden brown, add sugar, then vinegar and honey, stir when the liquid evaporates, the onion is ready.

1st version of the canape: put cod liver on a slice of toasted baguette, distribute with a fork, carmelized onion on top, sprinkle with pomegranate seeds.

I knead the avocado with a fork, add a finely grated boiled egg, salt, chopped garlic, mayonnaise, mix.

I remove the head and entrails from lightly salted Baltic herring, cut lengthwise into fillet pieces, remove the backbone.

2nd version of the canape: on a slice of baguette I put a lot of avocado, a piece of herring on top, decorate with olives, a sprig of dill, sprinkle lemon zest on top.

3rd version of the canape: on a slice of baguette I put a piece of mozzarella, on top of a plate of jamon, a piece of sweet pepper, decorate with dill.

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