Let’s have an easy savory recipe, not burning the daylight in the kitchen. But quickly preparing some food, to focus on eating more and watching Neflix rather than cooking. As much as I cherish the cooking process and my excitement pre-recipe, doing the dishes is not my favorite pass time. Whether for brunch, a snack or preparing some appetizers for guests, herring crostini are ready in only several minutes .
It has turned into our traditional to serve herring crostini for Christmas, together with Danish herrings in tomato sauce. But every now and then we love having them for breakfast, on a lazy Saturday morning, crunching on a piece of toast.
Look at those beautiful golden slices of toast. Once baked with a drizzle of olive oil and a dash of pepper, they are delicious even as they are. But I have an obsession with toast . I almost always toasting my bread. Our toaster was my Christmas present some time ago and I’ve defiantly put it to good use. Top those slices and you have the most delicious scrumptious herring crostini.
The week-end is coming, the best moment to try something new. This Sunday I plan to test some new recipes. Some easy ones, though everything becomes complicated when I’m testing for the blog and trying to photograph every step. But I can’t help it. The enthusiasm takes the best of me , especially when I’m imagining the photos and sharing everything with you. And even though sometimes I get discouraged, when I feel as the results are not visible, it never lasts long.There is so much passion for my blog and all that it entitles and the work behind it, that it eventually always pushes me forward and is more powerful than any set backs or cloudy days I might have.
Make my day and try these delicious herring crostini! Your support is my fuel !
250 grams herring fillet
1 red onion
½ cup (about half of a bunch) finely chopped coriander
1/3 cup (100 grams) chopped gherkins (or 2 medium pickled cucumbers), diced
2 tablespoons mayo
2 tablespoons (30 ml) lemon juice
1 French baguette
3 tablespoons (45 ml) olive oil
- Finely chop the herring fillets and the red onion. Add the coriander and gherkins, mayo, lemon juice and season with salt and pepper. Give it a good stir
- Slice the baguette. I like to cut the slices at an angle. Drizzle them with the olive oil, season with pepper and toast them in the oven at 180 degress Celsius for about 2-3 minute, until golden and slightly crunchy. I like to put them under the oven grill option
- Top the toasts with the herring salad and decorate with extra onion slices and coriander
- Enjoy it with your favorite series
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