Canape with herring, beetroot and egg

Today we will prepare a canape with herring, beetroot and egg - one of the simplest snacks that lovers of fish dishes will like and budget.

Ingredients

• Salted herring (fillet) - 150 g
• Beets - 300 g (1 pc.)
• Bread - 200 g
• Eggs - 2 pcs.
• Red onion - 30 g
• Sweet mustard - 1 teaspoon
• Vegetable oil - 3 tbsp. spoons
• Lemon juice - 1 teaspoon
• Salt - to taste
• Ground black pepper - to taste
• Fresh dill - 1 sprig (to taste)

Directions

1. Prepare food items on the list.
2. If you have a whole herring, it must be cleaned of skin, bones and entrails, wiped thoroughly.
3. Wash the beets, pour water in a saucepan and cook for 60 minutes, until tender.
4. Boil the eggs hard boiled (10 minutes after boiling water). Then cool in cold water.
5. Bread cut into small pieces.
6. Heat the vegetable oil in a frying pan, put the bread and fry for 1-2 minutes on each side.
7. Cool the boiled beets. Then peel and grate with long thin strips on a grater for Korean carrots.
8. Prepare the dressing. To do this, mix mustard in a bowl, 2 tbsp. tablespoons of vegetable oil and lemon juice.
9. Pour the dressing into the beets, add salt and pepper to taste. Mix.
10. Peel the boiled eggs and cut into slices.
11. Cut the herring into small pieces.
12. Put the beets on the croutons.
13. Lay boiled egg slices on top of the beets.
14. Put herring on the eggs.
15. Peel the onion and cut into quarters of rings. Put the onion on top of the herring.
16. Rinse dill, dry, disassemble into small branches. Decorate the canape with dill.
17. Canape with herring, beetroot and egg are ready. Serve immediately.
18. Bon appetit!