Crispbread with cod liver and caviar
Here is a very easy appetizer. It can be served as a canapé for a buffet table, or you can cook it for a festive table. All ingredients are available and everything is prepared for one and two. If desired, you can serve a mix of caviar and cod liver on toast or baguette pieces, adding halves of cherry tomatoes and quail eggs - a heavier bread base will withstand additional ingredients.
Ingredients
Servings 6 servings- 1 can of baked cod (200-230 g)
- 6 loaves
- 6 art. l. mashed potatoes
- 2 tbsp. l. cod or pike roe
- freshly ground black pepper
- 1 st. l. chives
Cooking
Step 1
Take the cod liver out of the jar and put it on several layers of paper towel to drain all the oil.
Step 2
For each loaf over the entire surface, distribute 1 tbsp. l. mashed potatoes, put caviar on it, on top - a couple of pieces of cod liver.
Step 3
Sprinkle with freshly ground black pepper and finely chopped chives.