Jo Pratt
from
Great Food Live
Ring the changes with these fabulous canapés, as Jo Pratt turns traditional beetroot salad into delicious treats, just two bites big
Ring the changes with these fabulous canapés, as Jo Pratt turns traditional beetroot salad into delicious treats, just two bites big
Rosjole salad canapés
Method
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.
Prep:
15 min
Ingredients
For the salad
100g new potatoes, cooked100g Beetroot, cooked
1 small apple, peeled, cored
2-3 whole sour dill pickles
100g cooked roast beef
100g sweet pickled herrings
For the dressing
120ml sour cream2 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 cups6 hard-boiled quail Eggs, halved
fresh fresh dill
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