- 200 g boiled beetroot
- 100 g pickled herring fillet
- 100 g curd cheese
- skewers / tooth picks
Cut herring fillet into medium pieces. Boil and peel beetroot, cut it into stripes (0.5 – 1 cm breadth each). Place the curd cheese thick above the beetroot slices. Cut the beetroot into slices which will be equal to the size of the herring pieces. Put the herring and then the beetroot on a skewer / tooth pick. Repeat the procedure to all of the ingredients. Decorate the canapé with parsley.
Enjoy your meal!
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