Charlotte Snack Bars from Borodino Bread, Herring and Sour Cream

These herring charlotte eateries are similar to the herring boutique sandwiches that Norwegians make from pumpernickel rye bread, also with sour cream. What the Scandinavians do not have is kvass. And we do, so we cook in Russian.

Ingredients

• 2/3 large loaf of Borodino bread
• 400 g good salted herring fillet
• not too sweet kvass
• butter
• dill for decoration
• 500 g sour cream, 25% fat
• 4 tbsp. l. creamy horseradish
• salt

Directions

1. For the cream, weigh the sour cream: put it in a kitchen towel, tie the edges with a bag and hang over a bowl for 2 hours. Then add cream horseradish to the weighed sour cream and salt. Refrigerate until used.
2. Preheat oven to 200 ° C. Cut the crust off the bread. Cut 10–12 slices of bread 7–8 mm thick, spread on a work surface and drizzle with kvass. Leave it on for 5-7 minutes.
3. Using a metal ring 7-10 cm in diameter or a glass, cut 2 circles from each piece of bread. Spread melted butter with a brush and bake in the oven for 5-7 minutes. The bread should be baked to a crisp, but not burnt. Cool the mugs.
4. Chop the remaining bread into crumbs with a knife or in a food processor. Fry the crumbs in butter in a large skillet until crisp, season with salt and cool.
5. Put sour cream on each circle, connect two circles without pressing down. Cut the herring into neat pieces and place on top of the cream. Sprinkle with crispy breadcrumbs, garnish with dill and serve.