Festive rye bread canapés with egg salad and red caviare

Ingredients for 12 canapés:

  • 2 loaves (24 slices) of Vita Silhouette rye bread with whole grains
  • 100 g cream cheese
  • 1 cucumber
  • 50 g red caviare
  • Egg salad (4 hard boiled eggs, finely chopped, mixed with 100 g mayonnaise, 1 tablespoon cream cheese, 1 tablespoon yoghurt and 1 teaspoon Dijon mustard. Season with black pepper, 2 tablespoons of lemon juice and finely chopped dill.)


Cut the rye bread slices with a ring with a diameter of 12 cm and arrange in two rows.

Spread cream cheese on the first row of circles and distribute the egg salad on the remaining ones. Assemble two different types of circles by putting the one with the cream cheese on top. Put 3 slices of cucumber on each canapé and finish with 1 teaspoon of caviare.