Here’s one of the appetizers from our New Year’s Eve menu – a tangy mustard-lemon-dill butter on a slice of dark rye bread, garnished with my old favourite, beetroot. A very Scandinavian flavour combination, it’s a great all-year appetizer that packs a lot of character (read: not the ideal accompaniment to your glass of fine champagne, but would go well with some more rustic beverages). The recipe is adapted from the British food magazine’s BBC Good Food, more specifically their 2004 Vegetarian Christmas supplement. I made it quite a few times back in Edinburgh, but forgot all about it once I moved back home. But somebody left a comment on my Estonian site after making this canapé – and loving it – and I immediately new it’ll be on our festive buffét table soon.
Rye bread canapés with mustard-dill butter and shredded beets
12 to 24, depending on the size of the appetizers
Lemon, mustard and dill butter:
100 g butter, softened
2 Tbsp finely chopped fresh dill
2 Tbsp grainy mustard
finely grated zest of 1 small lemon
salt to taste
To serve and garnish:
6 slices of dark rye bread
100 grams of cooked beets, shredded or julienned
Make the compound butter – mix butter, dill, mustard and lemon zest until combined, season to taste with some salt, if necessary.
Cut each bread slice into small triangles or squares or rounds. Spread with compound butter.
Garnish with shredded or julienned cooked beets and some dill fronds, if you like.
Serve immediately or cover and keep refrigerated until ready to serve.