Herring Canapés with Beetroot Pesto

Directions

1. 1

   Step 1

   

   Wash the beetroot, green onion, and dill. Peel the garlic. Prepare foil, a frying pan, and a blender with a bowl.

2. 2

   Step 2

   

   Preheat the oven to 180 °C. Wrap the beetroot tightly in foil and bake for 50–60 minutes until tender. Cool and peel.

3. 3

   Step 3

   

   Cut the roasted beetroot into small pieces and place in the blender bowl. Add walnuts, garlic, dill, and green onion. Blend on high speed for 3–4 minutes until smooth.

4. 4

   Step 4

   

   Pour the nut oil and wine vinegar into the beetroot mixture. Add salt, sugar, and black pepper, and mix.

5. 5

   Step 5

   

   Heat a dry frying pan over medium heat. Cut the rye bread into slices 7–8 mm thick and toast for 1–2 minutes per side until golden brown. Arrange on a wide serving plate.

6. 6

   Step 6

   

   Spread the beetroot pesto onto the bread slices. Arrange the herring pieces on top.

7. 7

   Step 7

   

   Garnish the canapés with salad leaves.