Marinated fish canapés are small, elegant bites with a wonderfully bold flavor. They combine dark rye bread, tender potato, marinated or pickled fish, thinly sliced onion and a spoonful of crème fraiche. The result is simple, savory and surprisingly delicious. Each layer brings something important: the rye bread adds depth, the potato softens the flavor of the fish, the onion gives freshness and bite, and the crème fraiche brings everything together with a creamy finish.
The key to making excellent marinated fish canapés is balance. Since every canapé is small, each topping should be sliced thinly and added in the right amount. Too much onion can overpower the fish, while too much potato can make the bite feel heavy. A small piece of fish, a thin potato slice and a modest spoonful of crème fraiche create a much better result than piling everything too high. Seasoning is also important, so it is worth tasting one or two finished canapés before preparing the full batch. Add salt and pepper according to your taste and the saltiness of the fish you are using.
These fish canapés are a popular party food in Estonia, Sweden and Finland, although the exact toppings and presentation may vary from country to country. They are especially good for gatherings because they are easy to pick up, look attractive on a serving plate and offer a rich flavor in just one bite. They can be served as an appetizer, as part of a buffet, or as a savory snack for guests.
For the best texture, use potatoes that are cooked until tender but not falling apart. Let them cool before slicing so they hold their shape. Dark rye bread works particularly well because its deep flavor pairs beautifully with marinated fish such as herring or sprat. If you choose to add egg, slice it thinly so it does not dominate the canapé. Fresh flat leaf parsley makes a simple garnish and adds a clean, fresh touch.
Marinated Fish Canapés
Ingredients
- 3 medium potatoes
- 100 g marinated fish or pickled fish, such as herring or sprat (3.5 oz)
- 1 small onion
- Crème fraiche
- Dark rye bread
- Butter softened
- Fresh flat leaf parsley for garnish
- Salt and pepper
- 4 eggs optional
Instructions
-
Hard-boil the eggs if using them. Let them cool, remove the shells and cut them into thin slices. An egg slicer makes this step easier and helps keep the slices even.
-
Wash the potatoes and place them in a saucepan of boiling water. Cook until tender, but do not overcook them. Drain the hot water, cover the potatoes with cold water to cool them faster, then slice them into thin rounds, about 1/2 cm thick.
-
Cut the onion in half and slice it as thinly as possible. Thin onion slices give the canapés a pleasant sharpness without overwhelming the other ingredients.
-
Cut the dark rye bread into small bite-size squares or rectangles. Spread each piece with a thin layer of softened butter. Place a potato slice on top and season lightly with salt and pepper.
-
Add an egg slice if using, followed by a little onion, a slice of marinated fish and about a teaspoon of crème fraiche. Try to keep the layers neat so each canapé is easy to pick up and eat.
-
Garnish with fresh flat leaf parsley, arrange the marinated fish canapés on a serving plate and serve.
Recipe Tips
For the best marinated fish canapés, keep every ingredient thin and evenly sliced. This helps the flavors stay balanced and makes each piece easy to eat in one or two bites. Taste the fish before assembling the canapés, then adjust the salt and pepper carefully. The crème fraiche should be added just before serving so the toppings look fresh and the bread keeps a pleasant texture.
Nutrition
Carbohydrates: 11 g,
Protein: 3 g,
Fat: 4 g,
Saturated Fat: 1 g,
Cholesterol: 34 mg,
Sodium: 130 mg,
Potassium: 169 mg,
Fiber: 1 g,
Vitamin A: 150 IU,
Vitamin C: 3.9 mg,
Calcium: 32 mg,
Iron: 1.5 mg
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions and portion sizes.