Bruschetta on black bread in vinaigrette style
4 servings
20 minutes
A great way not to let beets and carrots boiled for New Year's salads with a reserve go to waste. Although such bruschetta can also be made from the remains of a ready-made vinaigrette. Or even cooked from scratch, since everyone has already had enough of herring under a fur coat, and in the form of bruschetta it looks fresher, more fashionable and more appetizing. It is important to use very high-quality fatty herring and not to give in to the temptation to replace the honey-mustard dressing with regular mayonnaise. The remains of black or Borodinsky bread will also get a second wind here, it is worth frying them until golden brown and sprinkling with aromatic oil.
1
Prepare all the ingredients.
2
Cut the herring into small pieces and transfer to a bowl.
- Herring fillet: 150 g
3
Add mustard, vinegar, and half of the unrefined sunflower oil to the herring, and mix.
- Mustard: 1 teaspoon
- Wine vinegar: 0.5 teaspoon
- Unrefined sunflower oil: 2 tablespoons
4
Cut the beetroot, carrot, and potato into 5 mm cubes.
- Boiled carrot: 70 g
- Boiled beetroot: 70 g
- Boiled potatoes: 70 g
5
Also chop the onion and blanch it with boiling water.
- Onion: 40 g
6
Season the vegetables with the remaining sunflower oil, honey, and soy sauce.
- Unrefined sunflower oil: 2 tablespoons
- Honey: 1 tablespoon
- Soy sauce: 1 tablespoon
7
Toast the bread on both sides in vegetable oil.
- Vegetable oil: 15 ml
8
Place vegetables on the bread.
9
Place the herring on top of the vegetables.
10
Sprinkle with finely chopped green onions, pomegranate seeds, and serve.
- Spring onion: to taste
- Pomegranate seeds (arils): to taste