There are always snacks on any holiday table. They are made from different products: vegetables, meat, fruits and, of course, fish. Fish snacks in the form of sandwiches, pita bread rolls stuffed with seafood, aspic, sprats, as well as salted, smoked and dried fish are very popular.
Appetizers with red fish are great for a festive table and not only. They cook quickly, so they can be offered as a treat even to unexpected guests.
To prepare them, you will need the following products:
- 1 small bun sliced black bread;
- 100 - 150 g of red salted fish;
- 50 g of red caviar;
- 50 ml of mayonnaise;
- 1 small bunch of dill and onion (feather)
You can easily prepare them by following the instructions below.
- Slice the slices of bread diagonally to form triangles. If desired, you can cut the crusts, leaving one pulp.
- Rinse the herbs well under water and chop them.
- Transfer mayonnaise to a deep plate and mix with herbs.
- Lubricate the bread with the resulting sauce so that the layer is not thick.
- Cut fish pieces into thin strips and place on bread.
- Put a small amount of caviar on each sandwich and garnish with a small sprig of dill or parsley.
Snacks can be served on the table. It does not need to be refrigerated, so you can eat it immediately after cooking. To decorate a dish with sandwiches, you can use halves of olives, olives or lemon slices.
Instead of mayonnaise sauce with herbs, you can use butter, just smear it with a very thin layer
"Shining of the North" - lavash roll
This original recipe treats will not leave anyone indifferent.
It can be made from the following ingredients:
- 350 g fish fillet with white meat;
- 100 - 120 g crab sticks;
- 200 g fresh cucumber;
- 2 pita bread;
- 100 ml of mayonnaise;
- 2 cloves of garlic;
- 3 lettuce leaves
For cooking, follow the instructions.
- Boil the eggs and fillets until fully cooked, and then cool.
- Spread pita bread on a flat surface and brush it with mayonnaise sauce with chopped garlic.
- Gently unfold the crab sticks, grate the cucumber, grate the eggs and chop the fillets.
- Put everything on pita bread and twist tightly into a tube.
- Set aside for 10 minutes and then cut into rolls.
Such a treat should be served immediately on the table. The main thing is not to overdo it, otherwise it will be heavily saturated with sauce and soften.
It is best to put the dish in the refrigerator for a short time after cooking.
Fish appetizers in the form of small portions of salad are especially suitable for a festive table.
This dish can be prepared from the following products:
- 100 g unsalted butter;
- 40 - 50 ml sour cream 15%;
- 2 chicken eggs;
- 10 g baking powder;
- 200 g cod meat;
- 100 g pickled cucumbers;
- 50 - 60 g of hard cheese;
- 100 - 120 g of premium flour;
- 50 ml mayonnaise.
Of the spices, only salt is required.
- Melt the butter in the microwave and cool to room temperature. You can also use a water bath.
- Put eggs with sour cream and baking powder in a separate plate, and then whisk.
- Add flour and baking powder. Mix everything until a homogeneous mass is obtained and spread it into forms (about 1/3 of the volume).
- Preheat the oven to 160 - 180 degrees and place the molds in it for 8 - 12 minutes.
- After the time has elapsed, remove the molds and cool.
- In a separate plate, mix boiled and cooled eggs (chopped), finely chopped cucumbers, grated cheese, boiled cod meat (chopped) and mash everything well with a fork.
- Add mayonnaise and mix again.
- Divide the salad over the prepared tartlets.
The dish is now ready to be served. For decoration, it is recommended to use lettuce leaves, placing them under each snack.
In order to speed up the process, you can use purchased, ready-made tartlets.
It is not recommended to replace pickled cucumbers with salted ones. This will change the taste, but if the household likes them more, then you can make changes to the recipe.
Instead of cod fillet, you can use its liver
This appetizer recipe is great for meeting unexpected guests and decorating a festive table. They cook very quickly and do not require any culinary skills.
To prepare them you will need:
- 150 g of fresh cucumbers;
- 100 g of salted red fish;
- 1 can of pickled olives.
You will also need greens and the required number of toothpicks.
- Wash and cut the cucumbers into 1 cm thick sticks.
- Chop the red fish into pieces of a size suitable for the rest of the ingredients.
- Olives can be left whole or cut in half.
- String everything on toothpicks and put on a dish.
For decoration, use greens and lemon slices.
For a more satisfying snack, use black or White bread, which should be placed at the base of the canape
This appetizer is very simple on the one hand, and complex on the other. Of course, it’s easier to order it in a Japanese restaurant, but it’s more pleasant to make it yourself. In addition, the question will not torment, is everything in order with the dish?
For cooking you will need:
- 100 g of trout or salmon;
- 40 g tuna;
- 3 - 6 shrimp;
- 40 g sea scallops.
- Prepare fish fillets. If it has been frozen, it should be thawed in the refrigerator.
- Cut trout or salmon into thin strips at a shallow angle so that the knife runs parallel to the skin.
- Tuna should be cut into small cubes.
- Cut sea scallops into circles (washers) across the fibers.
- Peel the shrimp from the shell and make a shallow incision along the back. Remove the black "thread" and then rinse the meat.
- Arrange everything nicely on a serving plate and serve with soy sauce, ginger and wasabi.
It is not recommended to remove fish from vacuum bags until the cutting process itself. Buy ingredients only in specialized stores. Be sure to check with the sellers about whether you can eat a particular fish or shrimp raw.
The chopping knife should be very sharp with a wide, thick blade. Then it will not bend and the pieces will turn out even and beautiful.
If eating raw fish is scary, then it is better to marinate it in soy sauce and white wine, and then steam it
Fish snacks can be prepared and served in different ways. The most important thing about them is their taste and appearance. After all, they are not only a treat, but also decorate the table.
It can be prepared from the following ingredients:
- 150 - 170 g of red salted fish;
- 150 - 160 g curd cheese;
- 60 - 90 g chips.
You can create such a delicacy as follows.
- Remove the fish from the package and check for bones. Remove them if found. After that, cut into very small pieces (cubes).
- Put the cheese on the fish and mix everything thoroughly.
- If necessary, add a little salt and sprinkle with red or black ground pepper.
- Spread the prepared mixture in a small amount on the chips. Lay them out on a platter.
After that, you can serve a snack on the table. As a decoration, you can use lemon slices, olives or olives, as well as greens.
If necessary, chopped dill can be added to fish with cheese.
Marinated salmon "Winter"
This appetizer for the winter is prepared in jars and is suitable for decorating the table during winter days.
To prepare it you will need:
- 500 - 600 g salmon fillet (without skin and bones);
- 50 - 60 g of salt;
- 60 g sugar;
- 150 - 200 g shallots or onions;
- 4 cloves of garlic;
- 3 bay leaves;
- 5 - 6 sprigs of thyme;
- 3 - 4 sage leaves;
- 6 - 9 peas of allspice;
- 1 coriander leaf or 10 g mustard seeds;
- 1 small lemon or lime;
- 40 - 50 ml of wine vinegar;
- 90 - 110 ml of olive oil.
You can prepare such a winter snack according to the following instructions.
- Cut the fillet into small pieces.
- Combine salt and sugar and mix, and then rub the pieces of fish with the resulting mixture.
- Put them in glass jar suitable volume and cover with a lid.
- Put in the refrigerator for 20 - 25 hours.
- Then take out the jar and rinse the pieces.
- Peel the onion and cut into rings or half rings.
- Peel the garlic and cut it into small pieces.
- Wash the lemon or lime and cut into slices.
- After preparing, take a clean jar and put everything in it in layers along with the fish.
- Mix vinegar and oil and pour it over the contents of the jar so that it is completely covered.
- Close the lid and put in the refrigerator.
Completely such a snack will be ready in a day. After that, it can be taken out and served on the table. It is very good to use both as an independent dish and as an ingredient for sandwiches, and it is also good with side dishes.
This fish goes very well with boiled potatoes and rice.
homemade sprats
For such an appetizer for the winter with fish, it is very easy to decide. Suitable for any small fish. Particularly good are perches, dace, minnows, ruffs, etc.
For cooking you will need the following ingredients:
- 1 kg of small fish;
- 200 - 250 g of onion;
- 100 ml of sunflower oil;
- 100 - 150 ml of dry white wine or filtered water;
- 10 - 15 ml of vinegar (9%).
You will also need salt, pepper and other spices in the required amount.
- Clean the fish from scales, remove the tails and heads, as well as the insides. Rinse well afterwards.
- Peel the onion and cut into half rings.
- Put it on the bottom of the pan, and spread a layer of carcasses on it and season.
- After that, cover everything with another layer of onions. It should turn out so that the pan will be filled to 2/3 of the volume.
- Add pepper, bay leaves and pour oil with vinegar and water (wine).
- Put on the burner and simmer over low heat under the lid for 3.5 - 5 hours.
- Prepare and sterilize jars. After readiness, lay out the contents of the pan in them and roll them up.
Such a blank can be used for sandwiches and salads, as well as simply put on the table. In this case, you should additionally decorate it with lemon, olives or herbs.
From home canned fish, you can cook soups and just a side dish for dinner and supplement it.
During this time, the fish bones will soften so much that they can not be separated. When eating, they will not cause any discomfort.
Vegetable rolls with fish and shrimp
This fish appetizer will become a real decoration of the table because of its colorful and unusual appearance. She will also delight guests with her great taste.
For cooking, you need the following set of products:
- 1 cucumber (large, long-fruited);
- 300 g shrimp in net weight (boiled and frozen);
- 150 - 200 g lightly salted salmon;
- 70 - 90 g cream cheese;
- 30 g of red caviar;
- 1 clove of garlic;
- 1 small handful of dill and parsley
You will also need salt and black pepper (ground) to taste.
- Wash the cucumber, dry and cut off the ends. After that, cut it lengthwise into thin long slices.
- Salt them and leave for 15 minutes, and then blot the separated moisture with napkins.
- Prepare a cream from a portion of shrimp and cheese. To do this, boil the shrimp, peel and place in a blender bowl. Grind for 1 - 2 minutes, adding cream cheese to them.
- Peel the garlic and grind into a pulp through a garlic squeezer.
- Rinse and chop greens.
- Transfer the resulting shrimp and cheese paste to a separate plate and mix with herbs.
- Freeze the salmon a little and cut into thin plastics.
- After that, overlap on 1 strip of cucumber on the other and lay out the filling. Spread thinly over the entire length of the paste, and put a piece of salmon from the edge.
- Roll up tightly and secure with a toothpick.
- Do the others too.
In order to separate excess moisture from the cheese, it should be put in gauze and hung for 120 - 150 minutes. So the liquid will drain, and the rolls will not be oversaturated with moisture.
After all the finished rolls, put beautifully on a dish and decorate it with red caviar and herbs.
Before serving, they should be stored in the refrigerator.
This recipe for a cold fish appetizer is very original and satisfying. It is prepared quickly and is suitable not only for the festive table.
For cooking you will need:
- 1 whole loaf;
- 180 - 200 g butter;
- 300 g herring (fillet);
- 100 g carrots;
- 2 chicken eggs;
- 25 - 35 g of dill;
- 25 - 35 g green onions.
From spices you will need salt and black pepper.
- Cut off one end of the loaf and remove the crumb completely.
- Grind it with your hands and mix with chopped herbs, and then mix.
- Melt the butter in a microwave or in a water bath, cool a little and pour it over the resulting mass.
- Peel and boil the carrots, then grate it on a grater with large cells.
- Boil the eggs, peel and chop the same way as carrots.
- Check the herring for bones, if found, remove them, and then cut the fillet into small cubes.
- Mix all the ingredients with the crumb and season with spices in the required amount.
- Once again, mix everything thoroughly and stuff the loaf with the mixture. Pack the mass tightly.
- Wrap the whole appetizer in foil and put it in the refrigerator for 2.5 - 4.5 hours.
This is enough time for the oil to solidify. After the loaf can be cut, laid out on a dish and served. As a decoration, you can use lettuce, olives or black olives.
Herring fillet can be replaced with canned pink salmon or saury
Cracker Cake "Fish Napoleon"
Cakes are not only sweet. They are also made from salty biscuits stuffed with fish, salads and vegetables.
To prepare a snack cake, you will need:
- 100 g salted crackers (better if the shape is square);
- 250 g canned mackerel or pink salmon;
- 200 g carrots;
- 60 ml of mayonnaise;
- 40 g fresh dill.
You can prepare such an interesting recipe as follows.
- Peel and boil carrots. Then let it cool and cut into cubes.
- Mix it with half of the mayonnaise and grind in a blender until smooth.
- Rinse dill, dry and chop.
- Transfer the fish to a deep plate, mash it well with a fork, and then add the rest of the mayonnaise and greens. Stir.
- Arrange the crackers evenly on a plate and brush them with the carrot filling. Put the crackers in the second layer and grease them with the fish filling. So alternate them to the required height.
After cooking, put it in the refrigerator for 45 - 60 minutes. After the time has passed, take out and garnish this appetizer with dill or small parsley leaves and serve.
Such a treat will surprise and impress guests, and they will not remain indifferent to the unusual taste.
Carrots with mayonnaise can be replaced with soft cheese
Such cold snacks are most often prepared very quickly. Recipe ingredients are interchangeable, so they can always be made with whatever is available. This is especially true when meeting unexpected guests.
There should always be snacks on the festive table. They act not only as a treat, but also decorate the table. After all, they often have a colorful and unusual look.
At the festive table, we want to please our loved ones with something exotic. These products include red fish. But it is not always possible to feed relatives with whole steaks. But to cook delicious fish snacks according to some interesting recipe for everyone. Here are some innovative ideas.
Rolls of bread with red fish
Kitchen tools: knife, tray, cling film, small bowl, vegetable peeler (optional), cutting board, garlic press, dish for ready-made rolls.
Ingredients
Choosing the right products
We always strive to cook the most delicious, in comparison with the masterpieces of other housewives, dishes. But the secret is quite simple: you need to select compatible products.
- Of the red fish for snacks, chum salmon, trout, salmon or pink salmon are most suitable. Moreover, they can be purchased in the form of fillets, which are easy to cut. And to make the strips thin, freeze the fish in the freezer for half an hour, and use a very sharp knife.
- Packaged fish is sold already salted, so according to the recipe for such fish snacks, the rest of the ingredients do not need to be salted.
- Cheeses (hard, semi-hard and soft), parsley and dill, lemon, black olives, olives, red caviar, butter are best combined with red fish.
Manufacturing of blanks
- Finely chop half a bunch of fresh dill.
- Place 3-4 tbsp in a bowl. l. curd cheese.
- Add chopped dill greens.
- Add 2 cloves of garlic crushed through a press and mix.
- Arrange 8 loaves of bread on a tray and spread them with curd mass.
- Top each with the remaining 8 loaves.
- Tighten the tray with the smeared bread rolls with cling film and place them in the refrigerator to soak. For some types of bread, an hour will be enough, for some - more.
It is best to make preparations for rolls in the evening, and form a snack in the morning.
Roll design
Video recipe for making rolls
From the video you will learn how soft the loaves should reach so that it is more convenient to form the blanks into rolls
With such products on the festive table, various canapes will be successfully combined.
Lavash rolls with red fish
Time for preparing: 20 minutes.
Servings: up to 20 small rolls.
Kitchen tools: a cutting board, a flat surface for rolling the roll, a knife, a paper towel, cling film (or a plastic bag), a dish for finished products.
Ingredients
Cooking sequence
Preparation of ingredients
Formation of rolls
- Spread 2 Armenian lavash on a flat surface. Lubricate each with butter (40 g per pita bread).
- Cover 2/3 of each pita bread with slices of sandwich cheese (150 g per 1 roll).
- Lay the strips of red fish on top of the cheese.
- Lay out a row of cucumber plates along the “far” edge with fish.
- Alternately lay 6 sprigs of fresh dill and 6 sprigs of fresh parsley on the remaining third of the greased pita bread, not reaching the edges of 4-5 cm (for gluing).
- Roll the rolls tightly, starting from the edges with the fish.
- Wrap the prepared rolls in cling film (or put in a plastic bag) and send for half an hour in the refrigerator to harden.
Innings
In the recipe for a pita appetizer with red fish, you can add thin rings of lemon or lime, circles of olives, and use avocado instead of cucumber.
Video of making pita rolls
For greater attractiveness of the dish in the video, 2 types of pita bread are used. Find out which ones.
Colored cakes with red fish
Time for preparing: 30 minutes.
Servings: from 10 pcs.
Kitchen tools: wide knife, sieve, cutting board, blender, whisk (or mixer), 2 small bowls, baking sheet 25x30 cm or 30x40 cm, appropriate size baking paper, medium dish for ready-made cakes.
Ingredients
Cooking sequence
baking green biscuit
- Turn on the oven at 180°C.
- Randomly chop 50 g of fresh herbs (spinach, parsley or a mixture of both), transfer to a blender bowl and smash until smooth.
- Separate the whites and yolks of 3-4 eggs (depending on size).
- Send the yolks to the chopped greens, the proteins to a dry bowl and refrigerate.
- Pour 50 g of sour cream into the blender bowl. Add 70 ml of vegetable deodorized oil there, beat, transfer to a bowl.
- Salt the chilled proteins with 0.5 tsp. salt, beat with a whisk or mixer. Pour 1 tsp into whipped proteins. granulated sugar and beat.
- Sift 120 g of wheat flour into a bowl with green mass. Add 1 tsp. baking powder for dough. Stir until smooth.
- Carefully combine both masses, gradually adding proteins and stirring in one direction.
- Spread the batter in an even layer onto a baking sheet lined with baking paper. Bake in preheated oven (about 15 minutes).
- Cool the green biscuit without removing it from the pan, and carefully remove the paper.
Cake decorating
Video of making holiday cakes with red fish
From the video you will learn how to check the readiness of the biscuit, how best to cut and decorate the cakes.
With a time limit, you can make, and bake tartlets yourself on the eve of the holiday.
Feed options
To decorate such buffet dishes, multi-colored plastic skewers or toothpicks are often used. Let's imagine how to use them.
- The simplest is to put olives, olives or cubes of cheese on them and stick them into the finished product.
- The decoration in the form of a sail made from a thin circle of lemon or cucumber plate will not be so difficult.
- By the way, a sandwich cheese sail can also be figuratively cut with ordinary clean scissors.
And you can not use inedible decorations.
- In addition to fish roses, sprinkle products with red caviar, or surround them with olive rings, make green leaves, or stick a small slice of lemon in the middle, and simply fasten your creation with skewers, and remove them before serving.
- If you own a pastry syringe, soften the butter and decorate the fish appetizer with it: this will only enrich the look and taste of the dish, regardless of the recipe,
- No less beautiful, but the simplest, will be laying out small buffet products in a slide, pyramid or in the form of interesting figures - feel like an architect.
Cooking such small snacks is not troublesome, but joyful and exciting. Children like to participate in decorating such dishes. Give them free rein, even if, in your opinion, the appetizer will turn out to be not quite a restaurant look.
And with what filling do you prepare appetizers with red fish? Do you involve your little helpers? Share your experience in the comments.
Red fish delicious and useful product, it is red fish appetizers that can reveal its unique taste, this is a real decoration of the festive table and a holiday of everyday life! In this post, you will get to know the best and simple recipes appetizers from red fish, as well as learn how to simply pickle red fish at home.
Today we will prepare appetizers from red fish. After all, it is red fish snacks that can fully reveal its delicious taste, which is lost during the heat treatment of red fish, just like the delicious red color becomes ordinary gray. Therefore, among the many recipes for cooking red fish, I prefer those where red fish is cooked without heat treatment, moreover, in this way red fish retains its beneficial properties.
How to pickle red fish at home
To prepare appetizers from red fish, it needs to be salted, this is done very simply, for salting any fish, the proportion is per 1 kg. fish take 1 tablespoon of salt, if desired, you can add sugar at the rate of 1: 1, i.e. per 1 kg. fish 1 tablespoon salt and 1 tablespoon sugar, you can add herbs to your taste and desire. Mix salt, sugar and herbs in a separate container (if you want to add them (sugar and herbs)) mix and salt the prepared fish with this mixture, then wrap it in cling film and refrigerate for at least a day. Red fish can even leak through cling film, so it’s better to put it in a container already in a film.
For some red fish appetizers, it needs to be beautifully cut into thin pieces so that our appetizer has an aesthetic appearance. In order to thinly cut the salted red fish, put it in the freezer for 30-50 minutes, the fish will freeze a little and it will be easier to cut it thinly for making snacks.
Red fish snacks:
1. Appetizer of red fish "Tenderness of the Dragon"
Guests on the doorstep, and you do not have time to prepare an intricate dish? This appetizer will come in handy! Moreover, the dish is so easy to prepare that even a novice hostess can handle it.
We will need:
Salted trout 250 g,
Curd cheese with herbs 1 jar
Greens to taste 1 bunch
some lettuce leaves
A little green onion
Carefully cut the fish into thin slices.
Lay the fish plates overlapping in 2 rads on cling film or baking paper, on them with a layer of cheese and green leaves without twigs in 1 row.
Roll the fish with cheese roll and leave in the refrigerator for 1-2 hours.
Then, with a sharp knife, cut the roll into pieces and place on lettuce leaves. Decorate the dish with herbs and onion feathers. Refrigerate before serving.
2. Lavash rolls with salmon and ham
A very popular appetizer with a great variety of cooking options.
I offer two options - for lovers of meat and fish.
From the specified amount of ingredients, about 30 rolls are obtained.
Ingredients:
2 lavash (Armenian)
200-300 g salmon (lightly salted)
300 g ham
200-300 g processed cheese
greens to taste
Cooking
Finely chop the greens.
Cut the salmon into thin slices.
Lubricate pita bread with a thin layer of cheese.
Lay out the salmon.
Sprinkle with herbs.
Lavash with salmon roll into a roll and put in the freezer for 10-15 minutes.
Then take out and cut into pieces.
Also make ham rolls.
Bon appetit!
3. Appetizer of red fish roll "Tiger"
Ingredients:
● 4 eggs
● 2 tbsp flour
● 2 tbsp starch
● 100 gr. mayonnaise
● salt, pepper
● greens (I have 25 gr: frozen)
● 100 gr. olives
● 100 oil cl. (I have- processed cheese with fish)
● 250-300 pieces of red fish (I have 200 + 100g of red trout caviar),
Cooking:
Mix eggs with flour; starch; mayonnaise, salt, pepper
Mix a little dough with herbs
Line a baking sheet with baking paper and pour the rest of the dough onto a baking sheet (I used 24 by 34 cm, if you have more, add one more egg)
Put a teaspoon of the mixture with herbs
Cut olives...
... put them on the dough
Bake for 7-10 minutes at 180-200*C
From the baking sheet, tip the finished dough onto paper - the lower side will be on top (the side with olives will be on the bottom).
Spread with cheese.
Next lay out the caviar ...
fish fillet sprinkled with lemon
Wrap in a roll ... ... and in the refrigerator for 2 hours
Surprise your guests and enjoy the taste!
4. Lavash roll with salmon
Ingredients:
Lavash Armenian: 2 pieces;
Salmon: 300 gr;
Creamy processed cheese: 180 gr;
Leek;
Green dill and cilantro.
Description of the cooking process:
The fastest and easiest to prepare lavash roll is stuffed with red fish (salmon or trout). This roll is a great alternative to sandwiches and is a great appetizer for the festive table. I personally cook it not for the first time and I can say that all the ingredients are perfectly combined to taste.
Chop the dill, cilantro and leek. Instead of leeks, you can use white or regular onions.
Roll out a sheet of pita bread and spread it with half of the melted cream cheese.
Put pieces of salmon or any other red salted fish on pita bread with cheese.
On top of the first pita bread and the filling, lay out the second, lightly press it with your palms. Lubricate it with melted cheese, mix the previously chopped greens, and lay it out in an even layer.
Carefully wrap the roll from right to left and wrap it in a package and put it in the refrigerator for 1 hour so that it is soaked.
After impregnation, you can cut our roll with salmon and serve.
Bon appetit!
5. Appetizer of red fish "A la sushi".
Just a parody of sushi. I liked the parody, being surprisingly cute-pleasant-tasty. The base for the rolls is probably cheese. You can take it, in principle, any, but I took, I really like Ricotto cheese. We probably like it with its unusual and unusual taste, but we don’t like it just for the price.
Well, the conversation is not about cheese, but about rolls. In addition to cheese, we will need lightly salted red fish (salmon, trout), lemon, pine nuts, dill and cucumber. Got all the ingredients? We are preparing the stuffing. Lightly fry the pine nuts, cut not small, but not large dill. Grate the lemon zest. We mix everything with ricotto. Add the juice of half a lemon. We mix. Cucumber cut into strips. The stuffing is ready
We take a bamboo mat (often they sell it as a mat-stand for dishes), put cling film on it. Lay thinly sliced fish on the film with a slight overlap. Filling for fish, approximately 5-7 mm. thick. in the middle - a few strips of chopped cucumber. Cucumber is generally needed for freshness and crunchiness.
We wrap. We form a "sausage". We twist the ends of the "sausages". Carefully place the "sausage" in the refrigerator. There she freezes a little. We take out, unfold and cut obliquely with a moistened knife. We put it on a plate, decorate with a lemon. And we wonder what to do with the remnants of the filling?
6. Cheese roll with red fish
For cooking you will need:
hard cheese-400 g
salty fish(salmon, trout) -300 g
greenery
lettuce leaves
Cooking method:
Grate the cheese, chop the greens and mix everything.
Place this mixture in a baking dish, brushing the inside lightly with butter so that the cheese separates easily.
Dip the bag of cheese in boiling water for two minutes, holding it by the two ends and dipping the bag into the boiling water with a spatula so that it does not float up.
After three minutes, remove the sleeve from boiling water - the cheese will turn into a soft and elastic mass.
Without removing the cheese mass from the baking sleeve, roll out a thin layer of 0.5 cm.
When the layer is ready, carefully remove the sleeve, to do this, cut it along the edges. Put the chopped fish on the cheese layer. If you wish, you can add fried champignons, spread several layers of fish and several layers of thinly sliced and fried mushrooms.
Roll up like a roll, cover with foil. Soak for an hour in the cold, cut, lay on lettuce leaves. Before serving, cut into 2 cm thick rolls.
Read more:
Benefits of salmon. Salmon Recipes
The world of a happy woman
New Year's holidays are not the time when you want to spend a lot of time preparing holiday treats. We have selected for you 7 quick and tasty red fish snacks, the preparation of which will definitely not take you much time.
Salmon Carpaccio with Arugula and Parmesan
Salmon carpaccio is a wonderful Italian appetizer, for which you need to use only very tender and fresh fish.
Ingredients:
- Lightly salted salmon (piece) 150 g
- Arugula small bunch
- Lemon 1 pc.
- Olive oil 3 tbsp. l.
- Balsamic vinegar 2 tsp
- Radishes 1-2 pcs.
- Parmesan 20 g
- Salt, pepper to taste
Cooking method:
Cut the salmon fillet into very thin, almost transparent slices. Arrange the fish on a dish in a single layer.
In a small bowl, combine olive oil, vinegar and juice of half a lemon. Add salt and pepper. Mix. Drizzle dressing over salmon slices.
Put the arugula, thinly sliced radish, lemon slices and chopped parmesan on the fish. Drizzle with remaining dressing.
Tartlets with salmon and cream cheese
Tartlets can be served at the very beginning of the evening, organizing a small buffet for those who arrived earlier than other guests.
Ingredients:
- Tartlets 15 pcs.
- Lightly salted salmon 200 g
- Cream cheese 200 g
- Dill several sprigs
- Red caviar 7-8 tsp
Cooking method:
Finely chop the dill, leaving a little to decorate the dish. Add chopped dill to cream cheese and stir.
Fill each tart with prepared filling.
Cut the salmon into small slices, roll up beautifully and put on the filling.
Garnish with red caviar and dill.
Profiteroles with trout and cream cheese
If simple tartlets seem too banal to you, then simply replace them with airy profiteroles with trout and cream cheese. But this dish will require additional time from you, so we advise you to cook profiteroles the day before, and before the holiday, just fill them with stuffing and add trout.
Ingredients:
- Salted trout 300 g
- Cream cheese 300 g
- Garlic 1 clove
- Salt, pepper to taste
For test:
- Milk 125 ml
- Water 125 ml
- Butter 100 g
- Flour 150 g
- Chicken egg 3 pcs.
Cooking method:
Prepare dough. To do this, pour milk and water into a saucepan, add butter and a pinch of salt.
Bring the liquid to a boil, and then vigorously stirring with a wooden spoon, pour in all the previously sifted flour, continuing to stir until a dense dough begins to form at the bottom of the pan.
Cook the dough for 1-2 minutes, until it can easily move away from the walls and bottom of the pan. Transfer the dough to a clean bowl and let cool.
Add the eggs one at a time, mixing thoroughly after adding the next egg. Squeeze out the finished dough onto a baking sheet covered with parchment and bake in an oven preheated to 190C for 30-35 minutes, slightly opening the oven door.
Remove the finished profiteroles from the oven and let them cool. Then cut off the top and remove the wet crumb from the profiteroles.
Prepare the filling. To do this, mix cream cheese with peeled and squeezed garlic. Add salt, pepper and mix.
Fill the profiteroles with the stuffing, and put the trout cut into small slices on top. Garnish with greenery if desired.
Terrine with salmon
This dish needs to be prepared in advance so that the filling has time to thicken. It is recommended to put the terrine on the table immediately before the start of the feast, and until then keep it in the refrigerator.
Ingredients:
- Lightly salted salmon 300 g
- Curd 200 g
- Cucumber 1-2 pcs.
- Sour cream 200 g
- Vermouth 3 tbsp. l.
- Dill several sprigs
- Lemon 1 pc.
- Gelatin 1/2 tsp
- Salt, pepper to taste
Cooking method:
Soak gelatin in vermouth and lemon juice. Add some water if necessary. Leave the gelatin to swell, and then heat in a water bath until completely dissolved.
Mash cottage cheese with a fork and combine with sour cream. Add diced cucumber, chopped dill and swollen gelatin. Salt, pepper and mix.
Line a rectangular dish with cling film, leaving the edges so you can cover the terrine later. Lay the salmon slices on the film overlapping, leaving about 1/3 for the filling.
Cut the remaining fish into small cubes and add to the curd filling. Mix and pour into a mold, lightly tamping.
Cover the dish with cling film and refrigerate for several hours (preferably overnight).
Before serving, carefully remove the terrine from the mold and place on a plate. Decorate as desired.
Salmon and tuna pate
With a tender salmon and tuna pate, you can cook tartlets, adding half a quail egg on top, small sandwiches and other snacks that will decorate your holiday table. The pate is ready in minutes.
Ingredients:
- Smoked salmon 200 g
- Canned tuna (in own juice) 100 g
- Cream cheese 100 g
- Dill several sprigs
- Salt, pepper to taste
Cooking method:
Cut salmon into small pieces and put in a blender.
Drain the liquid from the jar of tuna and put the fish in a blender with the salmon.
Add cream cheese, salt, pepper and chopped dill. Grind until a homogeneous mass is obtained.
Appetizer of fresh cucumber with salmon
Ingredients:
- Cucumber 2-3 pcs.
- Cream cheese 50 g
- Sour cream 2 tsp
- Smoked salmon 200 g
- Dill several sprigs
- Lemon 1/2 pc.
- Salt, pepper to taste
Cooking method:
Cut the cucumber into slices about 1 cm thick.
Mix cream cheese with sour cream and chopped dill. Salt, pepper and mix.
Spread the mixture over the cucumber slices.
Cut the salmon slices into long thin strips, twist the strips into "roses" and put them on the cucumber.
Garnish with dill and finely grated lemon zest.
Salmon and avocado tartare
Ingredients:
- Salmon 100 g
- Ripe avocado 1 pc.
- Shallot 1 pc.
- Capers 1 tbsp. l.
- Lemon 1/2 pc.
- Dijon mustard 1 tsp
- Olive oil 1 tbsp. l.
- Salt, pepper to taste
Cooking method:
Salmon cut into small cubes. Peel the shallots, finely chop and add to the fish along with the capers and mustard.
sprinkle olive oil and lemon juice, salt and pepper. To stir thoroughly.
Cut the avocado pulp into cubes and also sprinkle with lemon juice.
Using a shaping ring, arrange the tartare in layers on a plate. Garnish with lemon zest and capers.
On almost any festive table, fish appetizers are in second place after meat ones. Among them, the most popular are: herring, jellied fish, homemade sprats and, of course, marinated fish. Be sure to try the fish appetizer recipes from our chefs with photos and step-by-step preparation.
Snack profiteroles with salmon
Ingredients:
For test:
- Wheat flour - 100 g
- Water - 100 ml
- Butter - 50 g
- Eggs - 2-3 pcs.
- Salt - a pinch
For filling:
- Cream cheese - 300 g
- Salmon bellies - 300 g
- Parsley - 1 sprig (for decoration)
- Smoked salmon - 50 g (for decoration)
- Red caviar - 1 tsp
- Sour cream 20% - 3 tbsp. l.
Cooking method:
- Profiteroles are a simple, original, tasty and quick snack to prepare. The filling can be changed to your liking. It can be meat or mushrooms.
- Recipe tested over the years. Inside, these profiteroles are completely empty. The most important thing is to correctly guess the consistency of the dough. It should be thicker than pancakes.
- Eggs need to be driven in one at a time, and until the previous one is completely connected to the dough, do not drive in a new one! It took us 2 large eggs and the yolk from the third.
- To prepare the dough, we need the products indicated in the list.
- Pour water into the bucket, add butter and a pinch of salt. We bring to a boil.
- Without removing from the stove, make a small fire, add all the flour at once and mix very quickly with a wooden or silicone spatula.
- The mass becomes homogeneous and smooth.
- The dough is ready when a film remains on the bottom. The dough should be chilled until slightly warm. Well - put on the balcony.
- Then we transfer the mass to a blender, add one egg and break through until it is completely combined with the dough. Then add the rest of the eggs one by one. The consistency is thicker than pancakes. If the dough turns out to be liquid, it will be impossible to fix it, flour cannot be added.
- Our dough is ready. We transfer it into a pastry bag with a round or star nozzle or into a syringe and place small products on a baking sheet covered with baking paper. You can do this with a spoon.
- We send it to the oven preheated to 200 degrees. Bake for 15 minutes. Do not open the oven - the dough may settle. Products during this time should be slightly reddened and grow well. Then lower the temperature to 160 degrees and leave in the oven for another 15 minutes. We turn off the gas, open the door slightly and do not remove it for another 5 minutes.
- Let's start preparing the filling. For her, we need the products indicated in the list.
- We send fish products to a blender and punch them. Add cheese, sour cream and beat until smooth. The filling is ready. Cut off the tops of the profiteroles. We fill them with stuffing through a syringe. Insert a piece of salmon.
- Add a few eggs and a parsley leaf. Snack profiteroles with salmon are ready.
Appetizer with red fish
To beautifully serve such an unusual appetizer, you can cut a cucumber or zucchini into thin slices and put it on a dish, and put our Chupa-Chups from red fish on these vegetables. I serve the appetizer like this, but you can come up with your own even more interesting options for serving and decorating.
Ingredients:
- Red fish - 220 grams (slightly salted or smoked)
- Soft cream cheese - 270 Grams
- Red onion - 1 tbsp. spoon (finely chopped)
- Capers - 1 Art. spoon (finely chopped)
- Dill - 1 bunch
- Dijon mustard - 2 teaspoons
- Lemon zest - 0.5 teaspoons
- Sticks - 16 Pieces (plastic (like Chupa-Chups or wooden)
Cooking method:
- In a bowl, mix the cream cheese with the very finely chopped onion, dill and capers. Send lemon zest, mustard there. Mix well.
- From the cheese mass, form balls the size of Chupa Chups and place them on a kitchen board lined with parchment paper.
- Insert a stick into the center of each ball and place in the freezer for 15 minutes.
- Red fish should be cut into very thin layers. It is better to immediately buy fish in a package, cut into slices.
- Remove the cheese balls from the freezer and wrap each with a piece of red fish. Garnish the appetizer with Dijon mustard seeds, dill sprigs and serve.
Salmon carpaccio with arugula
Ingredients:
- Lightly salted salmon (piece) 150 g
- Arugula small bunch
- Lemon 1 pc.
- Olive oil 3 tbsp. l.
- Balsamic vinegar 2 tsp
- Radishes 1-2 pcs.
- Parmesan 20 g
- Salt, pepper to taste
Cooking method:
- Cut the salmon fillet into very thin, almost transparent slices. Arrange the fish on a dish in a single layer.
- In a small bowl, combine olive oil, vinegar and juice of half a lemon. Add salt and pepper. Mix. Drizzle dressing over salmon slices.
- Put the arugula, thinly sliced radish, lemon slices and chopped parmesan on the fish. Drizzle with remaining dressing.
Appetizer with trout and cream cheese
If simple tartlets seem too banal to you, then simply replace them with airy profiteroles with trout and cream cheese. But this dish will require additional time from you, so we advise you to cook profiteroles the day before, and before the holiday, just fill them with stuffing and add trout.
Ingredients:
- Salted trout 300 g
- Cream cheese 300 g
- Garlic 1 clove
- Salt, pepper to taste
For test:
- Milk 125 ml
- Water 125 ml
- Butter 100 g
- Flour 150 g
- Chicken egg 3 pcs.
Cooking method:
- Prepare dough. To do this, pour milk and water into a saucepan, add butter and a pinch of salt.
- Bring the liquid to a boil, and then vigorously stirring with a wooden spoon, pour in all the previously sifted flour, continuing to stir until a dense dough begins to form at the bottom of the pan.
- Cook the dough for 1-2 minutes, until it can easily move away from the walls and bottom of the pan. Transfer the dough to a clean bowl and let cool.
- Add the eggs one at a time, mixing thoroughly after adding the next egg. Squeeze out the finished dough onto a baking sheet covered with parchment and bake in an oven preheated to 190C for 30-35 minutes, slightly opening the oven door.
- Remove the finished profiteroles from the oven and let them cool. Then cut off the top and remove the wet crumb from the profiteroles.
- Prepare the filling. To do this, mix cream cheese with peeled and squeezed garlic. Add salt, pepper and mix.
- Fill the profiteroles with the stuffing, and put the trout cut into small slices on top. Garnish with greenery if desired.
Terrine with salmon
This dish needs to be prepared in advance so that the filling has time to thicken. It is recommended to put the terrine on the table immediately before the start of the feast, and until then keep it in the refrigerator.
Ingredients:
- Lightly salted salmon 300 g
- Curd 200 g
- Cucumber 1-2 pcs.
- Sour cream 200 g
- Vermouth 3 tbsp. l.
- Dill several sprigs
- Lemon 1 pc.
- Gelatin 1/2 tsp
- Salt, pepper to taste
Cooking method:
- Soak gelatin in vermouth and lemon juice. Add some water if necessary. Leave the gelatin to swell, and then heat in a water bath until completely dissolved.
- Mash cottage cheese with a fork and combine with sour cream. Add diced cucumber, chopped dill and swollen gelatin. Salt, pepper and mix.
- Line a rectangular dish with cling film, leaving the edges so you can cover the terrine later. Lay the salmon slices on the film overlapping, leaving about 1/3 for the filling.
- Cut the remaining fish into small cubes and add to the curd filling. Mix and pour into a mold, lightly tamping.
- Cover the dish with cling film and refrigerate for several hours (preferably overnight).
- Before serving, carefully remove the terrine from the mold and place on a plate. Decorate as desired.
Appetizer terrine with red fish
Ingredients:
- 400 g white fish fillet (halibut, cod, tilapia, etc.)
- 400 gr fillet of red fish (salmon, trout, salmon, etc.)
- 10-14 green asparagus sprouts
- 6 tablespoons 20% cream
- 2 eggs
- dill
- salt pepper
Cooking method:
- Boil asparagus for 5 minutes in boiling salted water, put on ice or in very cold water.
- In a blender, beat the red fish fillet with salt, pepper, one egg and 3 tablespoons of cream.
- Do the same with white fish.
- Minced meat should be homogeneous and well chopped.
- If you use a meat grinder, then it is better to rub the minced meat through a sieve.
- Add finely chopped dill to white minced meat.
- Line the bottom of a terrine or bread/cake pan (24x11cm) with parchment paper and brush the sides with oil.
- Spread the minced white fish tightly, then the asparagus in a single layer and finally the minced red fish. Cover the terrine with parchment paper.
- Put the mold in a double boiler and cook for about 15-20 minutes.
- Or set the terrine in a larger mold with high sides and hot water and cook in the oven.
- The readiness of the terrine is determined by its elasticity. Cool, pack in foil and put in the refrigerator.
- Before serving, cut the terrine into "bread" and decorate as you like.
Terrine of salmon and shrimp
Festive elegant appetizer soufflé fish and shrimp roll with a layer of spinach. It looks very elegant on the table, it is not difficult to cook.
Ingredients:
- 300 g smoked salmon or trout sliced
- 200 g spinach
- 15 g butter
- freshly ground black pepper
- 200 g fillet of salmon or salmon
- 200 g cooked shrimp
- zest of 1 lemon
- 3 tbsp lemon juice
- 3 pinches cayenne pepper
- 1 tsp fresh thyme
- salt to taste
- 4 tsp powdered gelatin or 4-5 sheets of gelatin
- 250 ml cream (min. 30% fat)
Cooking method:
- Line a rectangular terrine dish with cling film. Lay out the bottom and walls with slices of smoked salmon, without gaps.
- Pour boiling water over the spinach and let stand for 3-5 minutes until it “withers”. Drain water, squeeze spinach. If spinach is frozen, defrost and squeeze. Finely chop the squeezed spinach, along with a piece of butter. Spice up.
- cook fish fillet(bake or boil). Mash with a fork into small pieces, add finely chopped shrimp, lemon juice, zest, cayenne pepper, thyme and salt.
- In a separate bowl, whip the cream to soft peaks and carefully fold into the fish mixture.
- Pour gelatin cold water and let it swell. Then melt over low heat (see package directions). Pour into the fish mixture with cream, mix gently.
- Pour half of the fish mixture into the dish. Then spread the spinach evenly. On spinach - the second half of the mixture. Distribute.
- Tuck the protruding ends of the smoked fish up the soufflé. Close the top with the rest of the smoked fish.
- Cover with cling film and refrigerate for at least 8 hours (maximum 2 days).
- Remove from the refrigerator, slightly separate from the walls with a knife, invert onto a serving dish, carefully remove the form and film. Cut into slices. You can decorate with salad greens and lemon slices.
Lavash roll with red fish
Ingredients:
- 0.3 kg lightly salted red fish;
- Lavash sheets;
- 200 gr - processed cheese;
- A bunch of greens.
Cooking method:
- Expand the sheets of pita bread and grease them with melted cheese;
- Grind greens;
- Separate the skin and bones from the fish. Thinly cut into slices;
- Lay layers of fish on pita bread;
- Sprinkle with herbs and roll into a tight roll.
- Wrap it in food film or a plastic bag, and refrigerate for 2-3 hours.
Lavash roll with salmon
A very spectacular roll with a delicate combination of products will surprise anyone, even the pickiest guest.
Ingredients:
- 1000 gr salmon;
- Lavash sheets;
- 0.2 kg of hard cheese;
- Greenery;
- 1.5 st. l. lemon juice;
- 150 ml of olive oil;
- 30 gr mustard;
- 15 grams of honey;
- Dry herbs (cumin, basil, etc.).
Cooking method:
- Separate the fish fillet from the bones and skin, cut it into medium slices;
- Salt and pepper the fish fillet. Season with lemon juice and pour in olive oil;
- Wash and chop greens;
- Grate cheese finely;
- Make an oil dressing: combine 35 ml of lemon juice and 35 ml of vegetable oil, add mustard and honey. Mix everything well;
- Lay out the lavash leaves, brush them with olive oil and sprinkle with herbs on top. Lay another sheet on top;
- Stepping back from the edge of the sheet 3 cm, lay out the pieces of salmon and sprinkle with herbs;
- Roll the pita tightly.
Tartlets with red fish
Ingredients:
- sand tartlets - 10 pieces;
- melted cream cheese - 100 grams;
- slightly salted salmon - 100 grams;
- fresh cucumber - 1 piece;
- a small bunch of fresh dill;
- the amount of mayonnaise is up to you.
Cooking method:
- Lightly salted salmon cut into pieces of medium size;
- Wash the fresh cucumber thoroughly and cut into cubes as small as possible;
- Grind fresh dill and mix with melted cheese softened at room temperature. If desired, you can add a small amount of mayonnaise;
- A piece of salmon is laid out at the bottom of the finished tartlets, and cubes of chopped cucumber are laid out along the edges;
- Put melted cheese on top. As a decoration, you can spread a cucumber cut into thin circles around the edges. Thus, outwardly, the tartlet will look like a flower with green petals;
- And put another piece of fish in the center of the resulting flower. For greater beauty, you can additionally decorate the tartlets with small sprigs of fresh dill.
Tartlets with red fish and curd cheese
Ingredients:
- fish (salted) - 250 grams;
- chicken eggs - 2 pieces;
- curd cheese - half a standard package;
- fresh cucumber - 1 piece;
- mayonnaise (light) - 10 grams;
- sand tartlets - 20 pieces.
Cooking method:
- Cooking should start with the filling. For this type of tartlets, you can use any red fish. As a savings, you can even use the tail of a fish carcass here. First you need to prepare the fish. To do this, the carcass is cleaned of the upper skin, and the finished fillet is cut into small cubes;
- Chicken eggs it is necessary to boil, cool, remove all the shells and grate them on a fine grater;
- Rinse fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
- Combine the prepared fish fillet, grated eggs, chopped cucumber in a common container and add the required amount of curd cheese to the composition. In order for the resulting mass to be more viscous, you can add a little mayonnaise, and then mix the entire composition thoroughly;
- Divide the prepared mixture among shortbread tartlets and serve immediately. It will be very tasty and unusual.
Lavash roll with salmon and cheese
Ingredients:
- Lavash - 1 pc.
- Any kind of cream cheese (violet, fituccini, mascarpone, cremette, philadelphia) - 200g.
- Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
- Tomato - 1 pc.
- Red sweet pepper - 1 pc.
- Dill
- Parsley
Cooking method:
- We spread the pita bread on a flat surface and coat it with cream cheese over the entire surface.
- We cut the tomatoes, the thickness of the slice is about 2mm. We cut red fish, the thickness of the slice is 1-2mm.
- Sweet pepper cut into smaller pieces. We chop dill and parsley, preferably with our hands, often a knife spoils the taste of fresh herbs.
- We spread the filling on the pita bread, starting from the bottom edge. The more “strips” are laid out, the more layered the rolls will be. Personally, I limit myself to 2-3 layers.
- We remove the workpiece in the refrigerator for about an hour, so that the dish can be soaked. After that, cut the tube into rolls, 2-3 cm thick.
- Lavash roll with red fish is not just a cold appetizer, it is a full-fledged dish that will be appreciated by both children and adults. Not in vain on the festive table, the time of their stay in the plate lasts a few minutes.
Baskets with red fish and shrimps
Such a filling for tartlets can also be served as a beautifully decorated salad. But in tartlets, this dish is more suitable, especially if a festive buffet is planned.
Ingredients:
- fish - 200 grams;
- shrimp - 200 grams;
- chicken eggs - 3 pieces;
- medium-sized potatoes - 3 pieces;
- fresh cucumber - 2 pieces;
- mayonnaise - 100 grams;
- a small bunch of fresh herbs.
Cooking method:
- First you need to prepare all the individual ingredients for the preparation of the filling. To do this, potatoes need to be boiled in uniforms until fully cooked. Chicken eggs also need to be hard-boiled. Defrost shrimp and boil them. Wash greens and cucumbers under running water and dry a little;
- The fish fillet needs to be chopped into small cubes;
- Fresh cucumbers also need to be chopped into small cubes;
- Peel the eggs from the shell and grate on a fine grater;
- Free the potatoes from the soft peel and also grate on a fine grater;
- Discard the shrimp in a colander and leave for a while so that the glass water;
- Greens also need to be chopped well with a sharp knife;
- In a common container, combine red fish, fresh cucumbers, eggs, potatoes and greens. Add mayonnaise and mix everything thoroughly;
- Peel the shrimp and leave as a whole, as they will be needed to decorate future tartlets.
Appetizer with red fish
Ingredients:
- 200 g cream or curd cheese
- 1 red onion 3-4 parsley sprigs
- 100 g lightly salted red fish fillet
- 8 ready-made tartlets
- Ground black pepper
Cooking method:
- Mash the cheese with a fork.
- Chop the onion.
- Leave some parsley for garnish.
- Chop the rest of the parsley very finely.
- Mix onion and parsley with cheese.
- Then salt and pepper a little.
- Cut the fish into thin strips.
- Spread the resulting cheese mixture among the tartlets.
- Roll up the pieces of fish in the form of roses and put them in tartlets.
- Garnish with parsley.
Snack pancakes with salmon
Ingredients:
For pancakes:
- 5 eggs
- 200 gr. flour,
- 100 ml. mineral water,
- 200 ml. milk,
- 2 tbsp vegetable oil,
- dill
Filling:
- 300-400 lightly salted salmon (I have the freshest homemade trout),
- 200 ml. sour cream
- 2-3 tbsp mayonnaise,
- 100 gr. cheese,
- parsley,
- salt,
- pepper,
Cooking method:
- For pancakes: mix eggs, flour, water, butter and milk with a mixer at low speed, add chopped dill. Bake thin pancakes (for the first, grease the pan with oil), then dry. I got 20 pieces. Remove the skin from the fish and cut into thin pieces.
- Grate the cheese on a fine grater. For the sauce, mix sour cream, cheese, mayonnaise, pepper, salt (if necessary, try the fish, maybe salt is not needed), add parsley.
- Now let's start assembling: on the "dark" side of the pancake (the side of the pancake that was fried first, the difference is clearly visible in 1 photo), spread 1 tsp, with a slide, sauce and spread well, sprinkle with grated cheese and put 2 pieces of fish (I got so carried away that I forgot about the photo) we weld with a tube. Read more:
- We put the tubes in a slide on a plate, cover with cling film and put in the refrigerator for 2 hours, you can overnight.
- We cut each tube into two parts diagonally, so it’s more beautiful and put it on a dish for serving.
