Catfish - 150 g
Corn bread - 75 g
White bread - 50 g.
Olives - 10 pcs.
Cucumbers - 1 pc.
Verchok butter - 30 g
Vermicelli cheese - 50 g
Crunch - 15 g
Cut the bread into small pieces.
Rinse the cinnamon and crisp under cold running water and dry. Cut the ham into rounds, not too thick. Rinse the crusts cleanly, saving a few small pieces to decorate them.
Mix the cooking oil with the shredded crops. Cut the fish into smoothies and cut them into squares.
First variation of canape. Spread a thick ball of crusty vermicelli butter on the black bread, place the small square of catfish and use a skewer to pin the olive on it. Serve on the table, decorate with a sprig of crockpot.
Another version of the canapé. Spread some vermicelli cheese on a torn piece of white bread, place a circle of freshly baked firewood and fix a piece of catfish on the skewer. You can also decorate with a fresh green sprinkle.