Rye canape with salmon and sweet-sour beet

Name: rye canape with salmon and sweet-sour beet
Cook time: 10 min
Total time: 70 min
Yield: 15
Ingredients: 50 g cooked beetroot; 3 twig fresh dill; 2 el shredded red onions; 400 g Brabants rye bread; 200 g chilled hüttenkäse cheese; 250 g hot smoked salmon pieces

Canapé from rye covered with salmon, beet and cottage cheese.

Ingredients

50 g cooked beetroot
3 twig fresh dill
2 el shredded red onions

400 g Brabants rye bread
200 g chilled hüttenkäse cheese
250 g hot smoked salmon pieces

Kitchen Stuff

1 star protrusion

Directions

Cut the red beet into small cubes and finely chop the dill. Mix the beetroot with the chopped red onions and dill. Leave for 1 hour.
In the meantime, place 15 stars out of the rye bread with a star protrusion.
Spread the beet mixture, the cottage cheese and warm smoked salmon over the stars. Garnish with a sprig of dill.