Bruschetta on Black Bread in Vinaigrette Style
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
A great way to make sure boiled beets and carrots for New Year's salads don’t go to waste. This bruschetta can also be made from leftover vinaigrette. Or you can even prepare it from scratch, as herring under a fur coat has become quite boring, and in the form of bruschetta, it looks fresher, trendier, and more appetizing. It's important to use high-quality fatty herring and resist the temptation to swap the honey-mustard dressing for regular mayonnaise. Leftover black or Borodinsky bread will also get a second life if you toast it to a golden crust and drizzle it with aromatic oil.
Ingredients
- Carrot - 2.5 oz
- Beetroot - 2.5 oz
- Salad Potatoes - 2.5 oz
- Onion - 1.4 oz
- Unrefined Sunflower Oil - 2 spoons
- Honey - 1 tablespoon
- Fillet of Sturgeon - 5.3 oz
- Mustard Greens - 1 tablespoon
- Malt Vinegar - ½ spoons
- Rye Bread - 4 pieces
- Vegetable Oil - 0 fl oz
- Soy Sauce - 1 tablespoon
- Scallions - to taste
- Pomegranate Seeds - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the herring into small pieces and transfer to a bowl.
Step 3
Add mustard, vinegar, and half of the unrefined sunflower oil to the herring, and mix well.
Step 4
Dice the beetroot, carrot, and potato into 5 mm cubes.
Step 5
Chop the onion and blanch it in boiling water.
Step 6
Dress the vegetables with the remaining sunflower oil, honey, and soy sauce.
Step 7
Toast the bread on both sides in vegetable oil.
Step 8
Place the vegetables on the bread.
Step 9
Arrange the herring on top of the vegetables.
Step 10
Sprinkle with finely chopped green onions and pomegranate seeds, then serve.
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