Canapes with lard and pickled cucumber on Borodinsky bread
8 servings
15 minutes
Canapés with lard and pickled cucumber on Borodinsky bread combine a crispy base, spicy garlic notes, and the rich flavor of lard complemented by the refreshing tartness of cucumber. Although this recipe is attributed to Portuguese cuisine, its ingredients and cooking technique refer to Eastern European gastronomic traditions. Borodinsky bread gives these mini-sandwiches a unique aroma of rye malt, while toasting makes its texture perfect for contrasting with the softness of the lard. Canapés are ideal for friendly gatherings where the combination of ease of preparation and vibrant flavor is valued. They are versatile: suitable for a glass of tart wine or a strong drink and also serve as a pleasant snack before the main course.
1
Cut the bacon into thin squares. Slice the cucumbers into rounds. Cut the bread. Heat a little vegetable oil in a pan and fry the bread on both sides for half a minute each.
- Salo (cured pork fat): 200 g
- Pickled cucumbers: 3 pieces
- Borodino rye bread: 1 piece
- Vegetable oil: 2 tablespoons
2
Rub the croutons with garlic. Cut the croutons into squares.
- Garlic: 2 cloves
3
Put cucumber on the toast, then bacon, and pierce with a skewer.
- Pickled cucumbers: 3 pieces
- Salo (cured pork fat): 200 g
