Recipe for: Mini canapés with egg paste, sorrel, and pickled rhubarb - photo 1
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Recipe for: Mini canapés with egg paste, sorrel, and pickled rhubarb

Appetizers May Day 45 min Easy 7 wyświetleń ~13.08 PLN * - (0)
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Description

Delicate mini sandwiches with creamy egg paste, fresh sorrel, and tangy strips of pickled rhubarb — the perfect appetizer for a May picnic. The paste combines traditional Polish twaróg with mayonnaise and sour cream, while the sorrel adds a fresh, slightly lemony note. The pickled rhubarb is a spring twist: briefly marinated in a sweet and sour brine, making the sandwiches visually striking and flavor-balanced. Serve on thinly sliced rye bread, garnished with chives; optionally, you can add a slice of pickled cucumber or sprinkle with sesame seeds. This appetizer is great for a May Day celebration, a garden party, or as an elegant snack for a gathering with friends.

Ingredients Used

Ingredients (14)

Servings:
4
  • Chicken egg 4 szt. (~240 g)
  • Cottage cheese 100 g
  • Mayonnaise 30 g
  • Sour cream 30 g
  • Sorrel 30 g
  • Rhubarb 120 g
  • Sugar 20 g
  • Apple cider vinegar 15 ml
  • Rye bread 360 g
  • 🌿 Przyprawy
  • Chives 0.3 pęczków (~30 g)
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Pickled cucumber 0.6 szt. (~60 g)
  • Sesame 10 g
💰 Szacowany koszt dania: ~13.08 PLN (3.27 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinated rhubarb

1

Wash the rhubarb, trim the ends, and cut the stalks into thin strips (about 3-4 mm wide). Place the chopped rhubarb in a bowl. Add sugar and apple cider vinegar. Stir with a spoon so that the sugar evenly coats the pieces. Let it sit for 15-20 minutes — the sugar and vinegar will soften the rhubarb and create a light brine. After marinating, drain the rhubarb in a sieve, leaving a tablespoon of the brine for possible sweetening of the paste.

Ingredients: Rhubarb, Sugar, Apple cider vinegar
Use a sharp knife and a cutting board. Slicing thinly will make the strips flexible and nicely arrange on the sandwich. If you want a sweeter effect, leave the rhubarb in the marinade for 30 minutes.

Egg pasta

2

Place the eggs in a pot and cover them with cold water, so that the water covers the eggs by 2-3 cm. Put the pot on medium heat and bring to a boil. Once the water starts boiling, reduce the heat to medium-low and cook for 8-9 minutes for hard-boiled eggs. After that, pour cold water over the eggs and cool for 5 minutes to make peeling easier. Peel the eggs, cut them into smaller pieces, and place them in a bowl.

Use a medium pot so that the eggs are in a single layer. Cooling in cold water makes peeling easier and stops the cooking process.
3

Add the cottage cheese, mayonnaise, and sour cream to the bowl with the chopped eggs. Use a fork or a plastic spatula to mash the ingredients into a uniform but slightly chunky mixture (it should be creamy and spreadable). Add the chopped chives, salt (start with half the amount), and pepper. Mix and taste — if necessary, season with additional salt or a teaspoon of rhubarb juice for contrast.

Ingredients: Cottage cheese, Mayonnaise, Sour cream, Chives, Salt, Black pepper, Rhubarb
Use a 20 cm diameter bowl and a fork. Do not mix with a machine — leave a slightly chunky texture, which is more pleasant in a sandwich.

Bread preparation

4

Slice the rye bread into thin slices (if using whole loaves) or use ready-made thin slices. Heat a pan (preferably a grill pan) over medium heat. Place the slices in the pan and sauté for 1-1.5 minutes on each side until they are lightly golden and slightly crispy — do not burn. If desired, lightly spread butter on the slices before sautéing (butter is not in the ingredients — optional). After sautéing, cool on a rack.

Ingredients: rye bread
The best pan will be 24-28 cm in diameter. If you are using a toaster, set a shorter program so that the bread does not become too hard.

Sandwich Assembly

5

Spread about 1-1.5 tablespoons of egg paste on each slice (use a tablespoon). Place 1-2 leaves of sorrel on the paste (whole or cut in half). On the sorrel, lay one strip of pickled rhubarb, gently bent to sit nicely. Optionally, add a thin slice of pickled cucumber. Finally, sprinkle each sandwich with finely chopped chives and, if using, lightly toasted sesame seeds. Serve immediately to keep the bread slightly crispy.

Ingredients: Cottage cheese, sorrel, Rhubarb, Pickled cucumber, Sesame, Chives, rye bread
Use a small spoon to spread the paste and a teaspoon to arrange the rhubarb for aesthetics. Place the sandwiches on a wooden board or platter; layer the ingredients gently to avoid crushing the paste.

Serving

6

Arrange the mini sandwiches on a platter so that the colors (green sorrel, pink rhubarb) are clearly visible. Serve cold, preferably within 1-2 hours of preparation, to prevent the bread from softening from the spread.

Ingredients: rye bread, Cottage cheese, Rhubarb, sorrel
Serve on a large board or plate, leaving space for refills. If preparing in advance, keep the pasta and slices separate and assemble 15 minutes before serving.

Fun Fact

💡

Sorrel has been a popular addition in Polish cuisine for centuries — its tangy flavor pairs perfectly with richer dishes, and in spring it is valued as the first green source of vitamins.

Best for

Majówka Piknik w ogrodzie Przyjęcie wiosenne

Tips

🍽️ Serving

Serve the sandwiches chilled, on a large board with additional leaves of sorrel and a bowl of extra strips of pickled rhubarb. For a more elegant version, use small rounds of bread cut with a 5 cm diameter cutter.

🥡 Storage

Egg pasta: store in an airtight container in the fridge for up to 48 hours. Pickled rhubarb: in the fridge for up to 3 days. Keep slices of bread separately in a paper bag, assemble sandwiches just before serving to prevent the bread from getting soggy.

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