Open sandwich with herring in olive oil from Nîmes PDO

Huile d'olive de Nîmes PDO
Intense flavour
Tartine au hareng à l’huile d’olive de Nîmes AOP
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter

Ingredients

A PDO
For 4 personnes
  • 8 slices of country-style bread
  • 4 to 6 smoked herrings
  • 2 spring onions (or 2 new onions)
  • 2 carrots
  • A few radishes
  • A few spinach shoots
  • Chives
  • About twenty Nîmes olives PDO
  • 4 tablespoons of green olive tapenade from Nîmes PDO
  • 3 tablespoons of olive oil from Nîmes PDO
  • 1 tablespoon of cider vinegar
  • 1.5 teaspoons of mustard
  • Pepper

Tip

If you’re serving these herring canapés as a starter, allow one canapé per person. You could also serve them as mini canapés with drinks! Which PDO olive oil should you use?  We recommend using an intense-flavoured olive oil from Nîmes PDO for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Provence, or Vallée des Baux-de-Provence.

Instructions

  • Cut the herrings into strips.
  • Slice the spring onions into thin rounds and finely chop the chives.
  • Wash and peel the carrot, then use a vegetable peeler to cut it into thin strips. Wash and slice the radishes into rounds.
  • Stone the Nîmes olives (PDO) and dice or slice them.
  • In a salad bowl, mix together the slices of herring, spring onions, radishes, carrots, olives and chives.
  • Prepare the dressing by mixing the Nîmes olive oil (PDO), vinegar, mustard and pepper. Pour over the other ingredients and mix. Keep chilled.
  • Toast the slices of bread until golden, spread them with green tapenade, then top each one with the herring mixture. Finish with a few baby spinach leaves. Serve with a green salad.

Tip

If you’re serving these herring canapés as a starter, allow one canapé per person. You could also serve them as mini canapés with drinks! Which PDO olive oil should you use?  We recommend using an intense-flavoured olive oil from Nîmes PDO for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple. You could also use one of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica, Haute-Provence, Provence, or Vallée des Baux-de-Provence.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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