Baltic Sea Smoked Herring Snack on Whole Rye Toast
Smoked, peppered Baltic Sea herring mixed with cilantro and mayonnaise, on top of a slice of German pickled red beet, topped with a candied walnut, served on toasted Westphalian whole grain bread with Bavarian creamed horseradish.
Ingredients
- 3 slices whole rye bread toast on high, sliced into 6 squares
- 3 tbsp Bavarian horseradish cream
- 18 slices red beets, pickled small, cut to size
- 14 oz smoked, peppered Baltic Sea herring canned, 2 tins
- 2 tbsp German delicatessen mayonnaise
- 3/4 cup cilantro, chopped
- 1 cup candied walnuts, whole
Instructions
- Toast slices of Westphalian whole rye bread until brown at the edges. Let cool, spread horseradish cream on each slice and and cut into 6 squares
- Mix content of 2 tin with smoked, peppered herring in a bowl with delicatessen mayonnaise and cilantro
- Cut pickled red beet into size and put one each on all whole rye squares
- Top with herring mix
- Decorate with candied walnut
