The smoothness of the cannellini beans makes an exciting combination with the smokiness of the fish.
Prep Time15 minutesmins
Cook Time0 minutesmins
Total Time15 minutesmins
Course: Appetizer
Cuisine: Italian
Keyword: Cannellini Bean And Smoked Tuna Canapés
Servings: 24pieces
Ingredients
4slicesrye bread,15x7 centimeters or 6x2¾ inches
1tablespoonlime juice
8ouncescanned cannellini beans,drained and rinsed
1tablespoonfinely chopped dill tops
Salt and pepper,to taste
2ouncesthinly sliced smoked tuna
2tablespoonssalmon roe or caviar
20dill tops for decoration
Instructions
Using a cookie cutter cut 2-inch rounds out of the rye bread, enough for 20 bases. Make the cannellini bean spread by crushing the beans with the lime juice until smooth. Stir in the herb and capers, and season to taste.
Spread a generous amount of the bean paste on each of the bases, top decoratively with smoked tuna and some fish roe, and then finish off with a dill top.
Both the beans and the bases can be prepared at least a day ahead, if kept in an airtight container.