Rosjole Salad Canapés

Ring the changes with these fabulous canapés, as Jo Pratt turns traditional beetroot salad into delicious treats, just two bites big
By Jo Pratt
Rosjole Salad Canapés
  • Rating:
  • Serves: makes 12 canapes
  • Prep Time: 15 minutes
  • Effort: easy


For the salad

  • 100 g new potatoes, cooked
  • 100 g beetroot, cooked
  • 1 small apple
  • 2-3 whole sour dill pickles
  • 100 g cooked roast beef
  • 100 g rollmop herrings

For the dressing

  • 120 ml soured cream
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 1.5 tbsp white wine vinegar
  • 1 tbsp chopped dill
  • sea salt and freshly ground black pepper

To serve

  • 12 canape cups
  • 6 hard-boiled quail eggs, halved
  • fresh dill


1. Chop all the ingredients for the salad into dice of about 5cm and place in a bowl.

2. Mix all of the dressing ingredients in a separate bowl. Add just enough dressing to the salad to bring it all together.

3. Spoon into the croustade cups and garnish each one with a half a quail egg and a small sprig of dill. Arrange on a platter and serve.

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