Printer friendly version
-
Rosjole salad canapés
- Prep time:
- 15 mins
- Cook time:
- Serves:
- makes 12 canapes
Ring the changes with these fabulous canapés, as Jo Pratt turns traditional beetroot salad into delicious treats, just two bites big
Related Videos
Ingredients
For the salad
- 100g new potatoes, cooked
- 100g Beetroot, cooked
- 1 small Apple
- 2-3 whole sour dill pickles
- 100g cooked roast beef
- 100 g rollmop herrings
For the dressing
- 120ml Soured cream
- 2 tsp Dijon Mustard
- 1 tsp Sugar
- 1.5 tbsp white wine vinegar
- 1 tbsp chopped Dill
- sea salt and freshly ground black pepper
To serve
- 12 canape cups
- 6 hard-boiled quail Eggs, halved
- fresh Dill
Method
1. Chop all the ingredients for the salad into dice of about 5cm and place in a bowl.2. Mix all of the dressing ingredients in a separate bowl. Add just enough dressing to the salad to bring it all together.
3. Spoon into the croustade cups and garnish each one with a half a quail egg and a small sprig of dill. Arrange on a platter and serve.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register