Main ingredients: Herring, Tomato, Mushrooms, Bread
Cooking canapes with herring:
Disassemble the herring on the fillet. Finely chop the mushrooms. Put the cheese up to room temperature. Grind the dill, leave a few twigs for decoration. Put the fish fillet on a plastic wrap with the back down, jack. Cover with cling film and beat off the fillet lightly. The fillet should be approximately the same thickness. Lubricate the fillet with a curd mass. Sprinkle with pickled mushrooms. Sprinkle with dill. Using a cling film, wrap the herring in a roll, carefully so that the halves do not part, since the herring is greasy and glides on the film. Wrap the roll in several layers of food films forming a round sausage. Put in the freezer for 2 hours. While the roll is setting, prepare croutons. Cut the bread into slices 1 cm thick, using a glass with thin walls, cut circles. You can also cut the crust and cut into squares. Preheat the oven to 180 degrees, put the bread on the wire rack, leave for 6 minutes. Then turn off the oven and leave for 2 minutes. The croutons should have a thin crust, do not dry. Frozen roll, cut with a sharp knife 1 cm thick. Put a little curd on the toast, spread the roll. We decorate the canapes with a slice of tomato and a sprig of dill. Canapes let stand for 10 minutes and you can eat.