Red fish snacks: a step-by-step recipe with a photo. Fish appetizers Cold appetizers with red fish recipes

There are always snacks on any festive table. They are made from different products: vegetables, meat, fruits and, of course, fish. Fish snacks in the form of sandwiches, pita rolls stuffed with seafood, aspic, sprats, as well as salted, smoked and dried fish are very popular.

Red fish snacks 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 of sliced black bread;
100 - 150 g of red salted fish;
50 g red caviar;
50 ml mayonnaise;
1 small bundle of dill and onion (feather).

You can easily prepare them according to the following instructions.

Cut the bread slices diagonally to form triangles. If desired, you can trim the crusts, leaving one pulp.
Rinse the herbs well under water and chop them.
Put mayonnaise into a deep plate and mix with herbs.
Spread the resulting sauce over the bread so that the layer is not thick.
Cut the pieces of fish into thin strips and place on the bread.
Place a small amount of caviar on each sandwich and garnish with a small sprig of dill or parsley.

The appetizer can be served on the table. It does not need to be refrigerated, so you can eat it right after cooking. You can use halves of olives, olives or lemon wedges to decorate the dish with sandwiches.

Instead of mayonnaise sauce with herbs, you can use butter, only smear it with a very thin layer

"Shining of the North" - lavash roll

This original recipe for treats will not leave anyone indifferent.

It can be made from the following ingredients:

350 g fish fillet with white meat;
100 - 120 g of crab sticks;
200 g of fresh cucumber;
2 pita bread;
100 ml mayonnaise;
2 cloves of garlic;
3 lettuce leaves.

For cooking, use the instructions.

Boil eggs and fillets until cooked through, then cool.
Spread the pita bread on a flat surface and brush it with mayonnaise sauce with chopped garlic.
Unwrap the crab sticks gently, grate the cucumber, grate the eggs and chop the fillets.
Put everything on pita bread and roll tightly into a tube.
Set aside for 10 minutes and then cut into rolls.

Such a treat should be served immediately. The main thing is not to overexpose it, otherwise it will be heavily saturated with sauce and soften.

Best of all, after cooking, the food should be put in the refrigerator for a short time.

Fish appetizers in the form of small portions of salad are especially well suited to the 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 of 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 the water bath.
Put the eggs with sour cream and baking powder in a separate plate, and then beat.
Add flour and baking powder. Stir everything until smooth and arrange in molds (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 forms and cool.
In a separate bowl, combine boiled and cooled eggs (chopped), finely chopped cucumbers, grated cheese, boiled cod meat (chopped) and rinse everything well with a fork.
Add mayonnaise and mix again.
Divide the salad over the prepared tartlets.

The dish can now 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.

Replacing pickled cucumbers with pickles is not recommended. This will change the taste, but if the household will like 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 for decorating a festive table. They cook very quickly and do not require any cooking skills.

To prepare them you will need:

150 g fresh cucumbers;
100 g 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 1cm thick cubes.
Chop the red fish into pieces of a suitable size for the rest of the ingredients.
The olives can be left whole or cut in half.
String everything on toothpicks and place on a dish.

For decoration, use herbs and lemon wedges.

For a more satisfying snack, use black or white bread, which should be placed in the base of the canapé

This appetizer is very simple on the one hand and complex on the other. Of course, it is easier to order it in a Japanese restaurant, but making it yourself is more pleasant. In addition, the question will not torment, is everything all right with the dish?
For cooking you will need:

100 g of trout or salmon;
40 g of tuna;
3 - 6 shrimps;
40 g of scallops.

Prepare fish fillets. If it has been frozen, it should be thawed in the refrigerator compartment.
Cut the trout or salmon into thin strips at a gentle angle so that the knife runs parallel to the skin.
The tuna should be cut into small pieces.
Cut the scallops into circles (washers) across the fibers.
Peel the shrimp from the shell and make a shallow cut along the back. Remove the black thread and then rinse the meat.
Place 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 actual cutting process. Buy ingredients only in specialized stores. Be sure to check with sellers about whether a particular fish or shrimp can be eaten raw.

The slicing knife should be very sharp with a wide, thick blade. Then it will not bend and the pieces will turn out to be smooth and beautiful.

If eating fish raw 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 with the following ingredients:

150 - 170 g of red salted fish;
150 - 160 g of curd cheese;
60 - 90 g chips.

You can create such a delicacy as follows.

Remove the fish from the packaging and check for bones. If found, remove them. Then cut into very small pieces (cubes).
Put cheese to the fish and mix everything thoroughly.
Add a little salt if necessary and sprinkle with red or black pepper.
Put the prepared mixture in a small amount on the chips. Place them on a platter.

After that, you can serve the appetizer on the table. As a decoration, you can use slices of lemon, olives or olives, as well as greens.

If necessary, chopped dill can be added to the fish and cheese.

Pickled salmon "Winter"

This winter snack is prepared in jars and is suitable for decorating the table on winter days.

To cook it you will need:

500 - 600 g salmon fillet (without skin and bones);
50-60 g of salt;
60 g sugar;
150 - 200 g of shallots or onions;
4 cloves of garlic;
3 bay leaves;
5 - 6 sprigs of thyme;
3 - 4 sage leaves;
6 - 9 allspice peas;
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 plastics.
Combine salt and sugar and stir, and then rub the pieces of fish with the resulting mixture.
Place them in a glass jar of suitable size and cover with a lid.
Place 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 into small slices.
Wash the lemon or lime and cut into slices.
After preparation, take a clean jar and put everything in it in layers along with the fish.
Mix the vinegar and oil and pour over the contents of the jar so that it is completely covered.
Close the lid and put in the refrigerator.

Completely such an appetizer will be ready in a day. After that, you can take it out and serve it on the table. It is very good to use both as a stand-alone 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.

Home sprats

For such a snack for the winter with fish, it is very easy to decide. Any small fish is suitable for her. Perches, daces, minnows, ruffs, etc. are especially good.

For cooking, you need the following ingredients:

1 kg of small fish;
200 - 250 g of onions;
100 ml of sunflower oil;
100 - 150 ml of dry white wine or filtered water;
10-15 ml vinegar (9%).

You will also need salt, pepper and other spices in the required amount.

Peel the fish from the scales, remove the tails and heads, as well as the insides. Then rinse well.
Peel the onion and cut into half rings.
Place it on the bottom of the pan, and spread the carcass layer on top of it and season.
Then cover everything with another layer of onions. It should turn out so that the pan is 2/3 full.
Add pepper, bay leaves and cover with oil, vinegar and water (wine).
Put on a hotplate and simmer over low heat under a lid for 3.5 - 5 hours.
Prepare and sterilize the jars. When done, put the contents of the pan in them and roll up.

This 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.

Homemade canned fish can be used to make soups and just a side dish for dinner and complement it.

During this time, the fish bones will soften so much that they do not need to be separated. When eating, they will not cause any discomfort.

Vegetable rolls with fish and shrimps

This fish appetizer will be a real table decoration 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 of shrimp in net weight (cooked-frozen);
150-200 g of lightly salted salmon;
70 - 90 g cream cheese;
30 g red caviar;
1 clove of garlic;
1 small bunch of dill and parsley.

You will also need salt and black pepper (ground) to taste.

Wash the cucumber, dry it and cut off the ends. Then cut it lengthwise into thin, long slices.
Season them with salt and leave for 15 minutes, and then blot the separated moisture with napkins.
Prepare a cream with 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 gruel through a garlic extractor.
Rinse and chop the greens.
Transfer the resulting shrimp and cheese paste to a separate bowl and mix with the herbs.
Freeze the salmon a little and cut into thin plastics.
After that, on 1 strip of cucumber, overlap the other and lay out the filling. Spread the paste thinly over the entire length, and put a piece of salmon on the edge.
Roll up a tight roll and secure it with a toothpick.
Also do others.

To separate excess moisture from the cheese, put it in cheesecloth and hang it for 120 - 150 minutes. This will drain the liquid and the rolls will not be saturated with moisture.

After that, put all the finished rolls beautifully on a dish and decorate it with red caviar and herbs.

Store them in the refrigerator before serving.

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, salt and black pepper are required.

Cut one edge off the loaf and remove the crumb completely.
Chop it with your hands and mix with chopped herbs, and then stir.
Melt the butter in the microwave or in a water bath, cool a little and pour the resulting mass with it.
Peel and boil the carrots, then grate them on a coarse grater.
Boil eggs, peel and chop in the same way as carrots.
Check the herring for bones, if found, remove them, then finely chop the fillets into cubes.
Combine all the ingredients with the crumb and season with the required amount of spices.
Mix everything thoroughly again and stuff the loaf with the mixture. Tamp the mass tightly.
Wrap the whole appetizer in foil and put it in the refrigerator for 2.5 - 4.5 hours.

This time is enough for the oil to freeze. After that, the loaf can be cut, put on a dish and served. You can use lettuce leaves, olives or olives as decoration.

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 cookies stuffed with fish, salads and vegetables.

To make an appetizer cake, you will need:

100 g salted crackers (better if the shape is square);
250 g of canned mackerel or pink salmon;
200 g carrots;
60 ml mayonnaise;
40 g fresh dill.

You can prepare such an interesting recipe as follows.

Peel and boil the carrots. Then let it cool and cut into cubes.
Mix it with half the mayonnaise and blend until smooth.
Rinse the dill, dry and chop.
Transfer the fish to a deep plate, mash it well with a fork, and then add the remaining mayonnaise and herbs. Stir.
Spread the crackers evenly on a plate and brush them with the carrot filling. Place the crackers in a second layer and brush them with the fish filling. So alternate them to the required height.

When finished, refrigerate it for 45-60 minutes. After the time has passed, remove and garnish this appetizer with dill or small parsley leaves and serve.

Such a treat will surprise and impress guests, as well as they will not remain indifferent to the unusual taste.

Carrots with mayonnaise can be replaced with soft cheese

These cold snacks are usually prepared very quickly. Recipe ingredients are replaceable, so you can always make them from stock. 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 appearance.

Red fish is a tasty and healthy product, it is red fish snacks 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 acquainted with the best and simple recipes for red fish appetizers, as well as learn how to simply salt red fish at home.

Today we will be preparing red fish snacks. 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 as 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 useful properties.

How to salt red fish at home

To prepare snacks from red fish, it must be salted, this is done very simply, for salting any fish, the proportion is 1 kg. fish take 1 tablespoon of salt, if desired, you can add sugar at the rate of 1: 1, i.e. for 1 kg. fish 1 tablespoon salt and 1 tablespoon sugar, herbs can be added to your liking 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 send it to the refrigerator for at least a day. Red fish can even flow through the cling film, so it is better to put it in a container already in the film.

For some red fish snacks, it needs to be beautifully cut into thin pieces so that our appetizer has an aesthetic look. 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 thinly cut it for making snacks.

Red fish snacks:

1. Snack of red fish "Tenderness of the Dragon"

Guests on the doorstep, and you do not have time to cook 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:
Lightly salted trout 250 g,
Curd cheese with herbs 1 jar
Greens to taste 1 bunch
Lettuce leaves a little
Green onions a little

Cut the fish carefully into thin slices.

Put the fish plates with an overlap of 2 rad on cling film or baking paper, on them with a layer of cheese and green leaves without twigs in 1 row.

Roll the fish and cheese roll and leave in the refrigerator for 1-2 hours.

Then cut the roll into pieces with a sharp knife and put on lettuce leaves. Decorate the dish with herbs and onion feathers. Chill 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 meat and fish lovers.
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
Preparation

Finely chop the greens.
Cut the salmon into thin plastics.
Grease the lavash with a thin layer of cheese.
Lay out the salmon.
Sprinkle with herbs.
Roll lavash with salmon into a roll and put in the freezer for 10-15 minutes.
Then take out and cut into slices.
Also make ham rolls.
Bon Appetit!

3. Red fish appetizer "Tiger" roll

Ingredients:

● 4 eggs
● 2 tbsp flour
● 2 tbsp starch
● 100 grams of mayonnaise
● salt, pepper
● greens (I have 25 grams: frozen)
● 100 g olives
● 100 oil sl. (I have processed cheese with fish)
● 250-300 slices of red fish (I have 200 + 100g of red caviar-trout),

Preparation:

Mix eggs with flour; starch; mayonnaise, salt, pepper
Mix a little dough with herbs
Cover the baking sheet with baking paper and pour the rest of the dough onto the baking sheet (I had 24 by 34 cm, if you have more, add another egg)
Put the mixture with herbs with a teaspoon
Chop the olives ...
... put them on the dough
Bake for 7-10 minutes at 180-200 * С
Tilt the finished dough from the baking sheet onto the paper - the bottom side will be on top (the side with the olives will be on the bottom).
Brush with cheese.
Then lay out the caviar ...
fish fillet, sprinkle with lemon
Wrap in a roll ... ... and refrigerate for 2 hours

Surprise guests and enjoy the taste!

4... Lavash roll with salmon

Ingredients:
Armenian lavash: 2 pcs;
Salmon: 300 gr;
Creamy processed cheese: 180 gr;
Leek;
Dill and cilantro.

Description of the cooking process:
The fastest and easiest to prepare pita roll is made with red fish (salmon or trout) filling. This roll is an excellent alternative to sandwiches and is a great appetizer on the festive table. This is not the first time I have personally cooked it, and I can say that all the ingredients are perfectly combined in taste.

Chop dill, cilantro and leeks. 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.

Put the second one on top of the first pita bread and the filling, press it lightly with your palms. Lubricate it with melted cheese, mix the previously chopped greens, and lay it out in an even layer.

Gently wrap the roll from right to left and wrap it in a bag and put it in the refrigerator for 1 hour to soak it.

After impregnation, you can cut our roll with salmon and serve.

Bon Appetit!

5... Red fish appetizer "A la sushi".

Just a parody of sushi. I liked the parody, it turned out to be surprisingly nice-pleasant-tasty. The basis for the rolls is probably cheese. You can take it, in principle, any, but I took it, I really like the "Ricotto" cheese. He probably likes his unusual and unfamiliar taste, and we do not like it only at the price.
Well, the conversation is not about cheese, but about rolls. In addition to cheese, we will need - slightly salted red fish (salmon, trout), lemon, pine nuts, dill and cucumber. Got all the ingredients together? Cooking the filling. Lightly fry the pine nuts, cut the dill not finely, but not coarsely. Rub the lemon zest. We mix everything with ricotto. Add the juice of half a lemon. We mix. Cut the cucumber into strips. The filling is ready
We take a bamboo mat (it is often sold as a rug for dishes), put cling film on it. Put thinly chopped fish on the film with a slight overlap. For the fish, the filling is approximately 5-7 mm. thick. in the middle - a few strips of chopped cucumber. A cucumber is generally needed for freshness and for crispness.
We wrap it up. We form a "sausage". We twist the ends of the "sausage". Place the "sausage" carefully in the refrigerator. There she freezes a little. We take it out, unfold it and cut it obliquely with a moistened knife. We put it in a plate, decorate with a lemon. And we wonder what to do with the rest of the filling?

6. Cheese roll with red fish

For cooking you will need:
hard cheese-400 g
salted fish (salmon, trout) -300 g
greens
lettuce leaves

Cooking method:

Grate the cheese, chop the herbs and mix everything.

Put this mixture in a roasting sleeve, lightly grease the inside 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 boiling water with a spatula so that it does not float.
After three minutes, remove the sleeve from the boiling water - the cheese will turn into a soft and elastic mass.

Without removing the cheese mass from the baking sleeve, roll it out into a thin layer of 0.5 cm.

When the layer is ready, carefully remove the sleeve by cutting it along the edges. Place the sliced fish on the cheese bed. If you wish, you can add fried mushrooms, lay out several layers of fish and several layers of thinly sliced and fried mushrooms.

Roll up like a roll, cover with foil. Soak an hour in the cold, cut, put on lettuce leaves. Cut into 2 cm thick rolls before serving.

The benefits of salmon. Salmon recipes

Happy woman's world

On the eve of the New Year holidays, each hostess thinks over a festive menu. After all, I want to see delicious and beautiful dishes on the table. Red fish snacks look very nice and advantageous. Such dishes are prepared quickly, and the result is consistently good. In our article, we want to offer all sorts of options for such snacks.

Tartlets with red fish

Red fish snacks on the festive table are the best solution. Firstly, they look beautiful, and secondly, they are very tasty. In addition, there are not many people who do not like such dishes. The main advantage of such snacks is the fact that they are prepared literally in a matter of minutes.

We suggest serving red fish tartlets. For cooking, take: small tartlets (10 pcs.), Cottage cheese (170 g), quail eggs (8 pcs.), Cottage cheese (170 g), lemon juice, herbs and ground pepper.

We will start preparing the appetizer by boiling the quail eggs in advance. After boiling, they need to be cooked for about 5-7 minutes.

For cooking, you can take cottage cheese of absolutely any fat content. We put it in a bowl, add ground pepper and freshly squeezed lemon juice. Gently mix the mass and fill our tartlets with it. Cut the red fish into thin strips and spread them along the diameter of the tartlets. It turns out a ring of fish, in the middle of which there is cottage cheese. Put half a quail egg on it and decorate with a sprig of greens.

There are a great many options for decorating a dish with red fish. Having shown imagination, you can create your own version.

Canapes

As a festive option, you can use a red fish and cream cheese appetizer. Canapes are incredibly in demand for any meal. Delicious and bright appetizer with smoked or salted fish and cream cheese will certainly please all guests.

For cooking, take: any red fish (smoked or salted, about 120 g), bread (it is better to take white, about 300 g), herbs, cream cheese (70 g), cranberries for decoration.

For canapes, you can buy ready-made fish or salt it yourself. You can take any cream cheese. For example, feta is great. Put the cheese in a salad bowl, add chopped dill there. Mix the ingredients.

Next, we prepare the bread, cut it in any form. However, all pieces must have the same shape (triangles, squares, or rectangles). If desired, the bread crusts can be cut off. Apply cheese mass to each canapé. Decorate the top with sprigs of greenery. Next, cut the fish into thin strips and lay it out in any shape. Top canapes can be decorated with cranberries, viburnum or lingonberries.

Red fish and lavash

The recipe for a pita bread with red fish appetizer will come in handy for all occasions, since this is the fastest and easiest way to prepare a wonderful festive dish.

For cooking, take: one pita bread, any soft cheese (feta cheese or feta, 320 g is suitable), garlic, dill, slightly salted salmon (230 g), sour cream (120 g).

Grind the cream cheese into a bowl, add sour cream, dill and a little garlic. Mix the ingredients well. Cut the red fish into medium-sized pieces and also add it to the total mass. We lubricate the entire inner surface of the lavash with the resulting filling. Next, we roll it up in the form of a roll and send it to the refrigerator for fifteen minutes. When serving, the red fish appetizer should be cut into portions.

Red fish rolls

We offer a red fish and cheese appetizer in the form of rolls. This dish will be the best decoration for any table. For cooking it is worth taking: cheese (130 g), smoked red fish (280 g), dill.

Mix the cheese with chopped herbs. We spread thin slices of red fish in a thin layer on unfolded cling film. Lay out a layer of cheese mass on top. Next, we roll up the roll with a film and cut it into pieces up to 1.5 centimeters long each. Place the portioned pieces on a plate and serve.

Canapes "Roses"

If you need a red fish appetizer for a festive table, then you can make wonderful little canapes in the form of roses. Unusual design of the dish will decorate the table. The appetizer of red fish and cheese will appeal to absolutely all guests. To bring it to life, take 130 grams of red fish. Salmon, pink salmon, chum salmon and others will do. You will also need lettuce leaves, cream cheese (70 g), bread (120 g).

We will make the basis for the canapes from white bread. Any form can be used for them. But it is better to cut off the bread crusts. Next, dry the blanks in a dry frying pan. You should not add vegetable oil, because then the canapes will be more high-calorie. Although this option is also quite acceptable if you do not follow the figure.

Next, grease each slice of bread with a thick layer of cheese. Cut the fish into thin slices, each of which is rolled up in the form of a rose. Then we place the flowers on the canapé. The result is a beautiful and delicious snack of canapés decorated with red roses.

The lettuce leaves can be trimmed leaving corrugated edges. We roll them up and place them between the roses. It turns out to be a wonderful appetizer of red fish with herbs. The bright dish looks very festive.

Ministerial salad

Red fish appetizer recipes are always in demand. The Ministerial salad can be safely put on the festive table. Guests will surely be satisfied with such a treat. For cooking, take: boiled potatoes (3-4 pcs.), Fresh cucumber, eggs (3 pcs.), Green onions, carrots, pickled salmon (340 g), salt, pepper, mayonnaise.

Let's prepare the products. Boil potatoes, carrots and eggs until tender. Then cut the onions, vegetables, eggs and cucumber into cubes. Fish fillets can be chopped into cubes or strips. We put all the ingredients in one container and fill them with mayonnaise. The salad can be chilled before serving.

Avocado tartines

Varieties of sandwiches are called tartins. This red fish appetizer is good and convenient for a festive option. Even gourmets will love the avocado and fish tartines. For cooking, you can take absolutely any red fish (120 g). You need to take the same amount of cream cheese and avocado. You will also need black bread (240 g).

Black bread is ideal for tarts. We cut it into thin slices of any shape, you can, for example, in the form of triangles. Then grease each piece generously with cream cheese. Lay out the sliced slices of red fish on top. For this dish, a subtle combination of fishy taste with avocado is very important. We peel the latter, remove the bone and cut into thin slices or plates. Then place the fish and avocado on top of the cheese mass, if desired. It turns out a very bright and tasty appetizer with salted red fish. From above, if desired, the dish can be decorated with herbs or olives. This will give it even more charm.

Profiteroles with red fish

There are many recipes for appetizers with red fish in the arsenal of culinary specialists. Therefore, each hostess has a wide choice. If you want to surprise your loved ones with something unusual, we suggest preparing profiteroles with red fish for them for the holiday. Such an appetizer will take longer than all the previous dishes, but the result is worth it. Trust me, your family will appreciate your efforts. Perhaps you won't surprise anyone with ordinary profiteroles. But a dish with such an unusual filling will definitely get a lot of rave reviews. This idea of a red fish appetizer is quite original and unusual. Housewives are increasingly choosing faster cooking options in the form of canapes and tartlets. Therefore, we recommend trying out the new recipe for salty profiteroles.

For cooking, we take: greens, any red fish (320 g) and cream cheese (170 g).

But that's not all of the ingredients. Let's remember that, in addition to the filling, we need profiteroles. To prepare them, we stock up on: flour (one glass is enough), eggs (five pieces), a glass of water. We also need a pinch of salt.

So, let's get down to cooking. Pour water into a container and bring it to a boil. Add salt and oil. Pour flour into the boiling mass, boil it for several minutes and remove from heat. After the dough has cooled down a little, add one egg to it, stirring the mass each time.

Next, we move on to the crucial moment. We take a baking sheet and cover it with special baking paper. We spread small balls with a diameter of no more than four centimeters on it with a spoon. We bake profiteroles at 180 degrees. On average, the process takes a little over half an hour. The baked goods should have a golden crust. It is worth remembering that during cooking, in no case should you open the oven and assess the degree of readiness. You can ruin your profiteroles.

While the base for our snack is being baked, let's start preparing the filling for it. Cut the red fish into small enough pieces, chop the greens. We mix the ingredients and add the cheese. You should get a pretty tasty filling. Cut the finished profiteroles in half and fill them with fish-cheese mass. We glue the halves and serve the balls on the table.

Pancake canapes

Another popular option for a red fish appetizer (photo is given in the article) is pancake canapes. Such a dish turns out to be very satisfying and at the same time unusual. For cooking, you need to take any salted red fish (320 g) and curd cheese (230 g). We also need olives or olives to decorate at the rate: one piece for each canapé. For pancakes you will need: milk (1/2 l), a couple of eggs, a glass of flour, a teaspoon of salt and sugar, vegetable oil.

You can cook pancakes in any way convenient for you. We offer our own simple recipe. Mix milk and eggs in a container, add salt and sugar. Beat the mass thoroughly with a whisk. Then, gradually, in small portions, pour the flour. Beat well so that there are no lumps in the mass. Then cook pancakes in a frying pan.

Now we grease one pancake with cheese mass and put the second on it, lay out a layer of thinly sliced red fish. So we collect a cake consisting of alternating layers of fish and cheese. The height of the product depends on your desire. Next, cut the canapes with a very sharp knife, their shape can be arbitrary. For the strength of the pancake structure, we chop off each canapé with a skewer, stringing an olive oil on it. It turns out a very effective and convenient snack for serving.

Canapes with red fish and cucumber

The following recipe will be appreciated by those housewives who are tired of trivial snacks based on bread and tartlets. In addition, our appetizer is completely calorie-free, which means it will appeal to those who carefully monitor their figure. We suggest using a cucumber as a base for canapés. And as a mousse - soufflé from cheese mass and smoked red fish. This delicate snack will not leave anyone indifferent. For cooking, we take: cream (a tablespoon), cheese (110 g), red fish (120 g), cucumber, lemon juice (a tablespoon), capers and salt.

Using a blender, beat a homogeneous mass of cream cheese, cream and lemon juice. Next, add pieces of red fish and beat again. We have a light and airy mousse.

We wash the cucumber and cut it into rings of medium thickness. Put the mousse on top of each circle using a pastry bag. Ready-made canapes can be garnished with sprigs of herbs or capers. Bright raspberries look good. In terms of decoration and presentation, you can show imagination.

Cucumber and red fish rolls

A delicious dietary snack can be prepared with cucumber and red fish. For cooking, take a fresh cucumber. We also need red fish (170 g), olives or olives for decoration. The dish is prepared simply and quickly, however, you need a special grater that allows you to get long and thin plates from the cucumber.

We spread thin slices of red fish on each such cucumber blank. Then we roll up the roll, decorating the top with olive, dill or a rose from the cheese mass. For the strength of the structure, you can pierce it with a skewer, pinning an olive on top.

Simple canapes with cheese and red fish

There is an incredible variety of red fish-based snacks of all kinds. The most demanded of them are canapes in different interpretations. Lemon, hard cheese, olives and red fish canapes are a simple yet delicious option.

Cut hard cheese and red fish into square or rectangular slices of approximately the same size. Lemons can be chopped by dividing the circle into four parts. For the dish, it is preferable to take lemons with a thin skin. To assemble a simple design, you will need toothpicks or skewers. On each of them we prick a lemon, then fish and cheese. Decorate each portion with olive oil on top. The canapes are ready. In the same way, you can collect a snack with avocado, cucumber, red fish, olives and other ingredients. Here you can safely come up with your own options based on standard recipes.

On almost any festive table, fish snacks come second after meat snacks. Among them, the most popular are: herring, jellied fish, homemade sprats and, of course, marinated fish. Be sure to try our recipes for fish appetizers with photos and step-by-step preparation.

Snack profiteroles with salmon

Ingredients:

For the 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. The filling can be changed to your liking. It can be meat or mushrooms.
Dough recipe, proven 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 the pancakes.
Eggs need to be driven in one at a time, and until the previous one is completely connected to the dough, the new one must not be driven in! We took 2 large eggs and a yolk from the third.
To prepare the dough, we need the products listed in the list.
Pour water into a ladle, add butter and a pinch of salt. 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 at the bottom. The dough must be cooled until slightly warm. Good - put it on the balcony.
Then we transfer the mass to a blender, add one egg and punch until it is completely connected to the dough. Then add the remaining eggs one by one. The consistency is thicker than that of a pancake. If the dough turns out to be liquid, it will be impossible to fix it, you cannot add flour.
Our dough is ready. We transfer it to 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 an oven preheated to 200 degrees. We bake for 15 minutes. Do not open the oven - the dough may settle. During this time, the products should lightly brown and grow well. Then we lower the temperature to 160 degrees and leave it 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 listed 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. Fill them with filling through a syringe. Insert a piece of salmon.
Add a few eggs and a parsley leaf. The salmon profiteroles are ready.

Appetizer with red fish

To serve such an unusual appetizer beautifully, you can cut a cucumber or zucchini into thin slices and put it on a dish, and on these vegetables put our Chupa Chups from red fish. This is how I serve the appetizer, but you can come up with your own even more interesting options for serving and decorating.

Ingredients:

Red fish - 220 grams (lightly salted or lightly smoked)
Creamy soft cheese - 270 Grams
Red onion - 1 tbsp. spoon (finely chopped)
Capers - 1 Tbsp. 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, combine cream cheese with very finely chopped onions, dill and capers. Send lemon zest and mustard there. Mix well.
Form the curd into balls the size of Chupa Chups and place them on a kitchen board lined with parchment paper.
Stick a stick in the center of each ball and put it in the freezer for 15 minutes.
The red fish should be cut into very thin layers. It is better to immediately buy fish in packaging, cut into slices.
Remove the cheese balls from the freezer and wrap each with a piece of red fish. Garnish 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
Radish 1-2 pcs.
Parmesan 20 g
Salt, pepper to taste

Cooking method:

Cut the salmon fillet into thin, almost transparent slices. Arrange the fish in a single layer on a platter.
In a small container, combine olive oil, vinegar and the juice of half a lemon. Add salt and pepper. Mix. Drizzle the dressing over the salmon slices.
Put arugula, radish cut into thin slices, lemon wedges and chopped parmesan on top of the fish. Drizzle with the remaining dressing.

Trout and cream cheese appetizer

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 just fill them with filling and add trout before the holiday.

Ingredients:

Lightly salted trout 300 g
Cream cheese 300 g
Garlic 1 clove
Salt, pepper to taste

For the test:

Milk 125 ml
Water 125 ml
Butter 100 g
Flour 150 g
Chicken egg 3 pcs.

Cooking method:

Prepare the 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 stirring vigorously with a wooden spoon, add all the pre-sifted flour, continuing to stir, until a dense dough begins to form at the bottom of the pan.
Cook the dough for 1 to 2 minutes, until it comes off easily from the sides and bottom of the pot. Transfer the dough to a clean bowl and let cool.
Add eggs to the dough one at a time, stirring thoroughly after adding the next egg. Squeeze 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 prepared profiteroles from the oven and let them cool down. Then cut off the top and remove the moist crumb from the profiteroles.
Prepare the filling. To do this, mix cream cheese with peeled and squeezed garlic. Add salt and pepper and stir.
Fill the profiteroles with the filling, and top with the trout cut into small slices. Decorate with herbs if desired.

Terrine with salmon

You need to cook this dish 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 that moment keep it in the refrigerator.

Ingredients:

Lightly salted salmon 300 g
Cottage cheese 200 g
Cucumber 1-2 pcs.
Sour cream 200 g
Vermouth 3 tbsp l.
Dill a few twigs
Lemon 1 pc.
Gelatin 1/2 tsp
Salt, pepper to taste

Cooking method:

Soak gelatin in vermouth and lemon juice. Add a little 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. Season with salt, pepper and stir.
Cover the rectangular shape with cling film, leaving the edges so that you can then close the terrine. Lay the salmon slices overlapped on the foil, leaving about 1/3 for the filling.
Cut the remaining fish into small cubes and add to the curd filling. Stir and place in a mold, tamping slightly.
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.

Terrine appetizer 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 shoots of green asparagus
6 tablespoons 20% cream
2 eggs
Dill
salt pepper

Cooking method:

Boil the 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 wipe the minced meat additionally through a sieve.
Add finely chopped dill to the white mince.
Cover the bottom of a terrine or bread / cake pan (24x11cm) with parchment, grease the walls with oil.
Put the minced white fish tightly, then the asparagus in one layer and finally the minced red fish. Cover the terrine with parchment.
Place the dish in a double boiler and cook for about 15-20 minutes.
Or place the terrine in a large dish 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 loaves and decorate to your liking.

Salmon and shrimp terrine

A festive elegant appetizer roll-soufflé of fish and shrimp, with a layer of spinach. Looks very elegant on the table, it is not difficult to cook.

Ingredients:

300 g sliced smoked salmon or trout
200 g spinach
15 g butter
freshly ground black pepper
200 g salmon or salmon fillet
200 g cooked shrimp
zest of 1 lemon
3 tbsp lemon juice
3 pinches of cayenne pepper
1 tsp fresh thyme
salt to taste
4 tsp powdered gelatin or 4-5 gelatin plates
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 cooped salmon, without gaps.
Pour boiling water over the spinach and let stand for 3-5 minutes, until it “withers away”. Drain water, squeeze spinach. If the spinach is frozen, defrost and squeeze. Finely chop the squeezed spinach, along with a piece of butter. Spice up.
Prepare fish fillets (bake or boil). Mash into small pieces with a fork, add finely chopped shrimp, lemon juice, zest, cayenne pepper, thyme and salt.
In a separate bowl, beat the cream until soft peaks, and gently stir into the fish mixture.
Pour gelatin with cold water and let it swell. Then melt over low heat (see package directions). Pour into the fish and cream mixture, stir gently.
Put half of the fish mixture into a mold. Then spread the spinach evenly. For spinach - the other half of the mixture. Distribute.
Tuck the protruding ends of the smoked fish on top of the soufflé. Close the top with the remains of smoked fish.
Cover with plastic wrap and refrigerate for at least 8 hours (maximum 2 days).
Remove from the refrigerator, slightly separate from the walls with a knife, turn over onto a serving dish, carefully remove the mold and film. Cut into slices. You can garnish with salad greens and lemon slices.

Lavash roll with red fish

Ingredients:

0.3 kg of slightly salted red fish;
Lavash sheets;
200 gr - processed cheese;
A bunch of greenery.

Cooking method:

Unfold sheets of pita bread and grease them with melted cheese;
Grind greens;
Separate the skin and bones from the fish. Cut into thin slices;
Lay the layers of fish on pita bread;
Sprinkle with herbs and roll into a tight roll.
Wrap it in a film for food or a plastic bag, and put it in the cold for 2-3 hours.

Lavash roll with salmon

A very spectacular roll with a delicate combination of products will surprise any, even the fastidious guest.

Ingredients:

1000 gr salmon;
Lavash sheets;
0.2 kg of hard cheese;
Greens;
1.5 tbsp. l. lemon juice;
150 ml of olive oil;
30 grams of 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;
Pepper and salt the fish fillet. Season with lemon juice and pour in olive oil;
Wash and chop the herbs;
Finely grate the cheese;
Make an oil dressing: combine 35 ml of lemon juice and 35 ml of vegetable oil, add mustard and honey. Mix everything well;
Spread the pita leaves, grease them with olive oil and cover with herbs on top. Lay another sheet on top;
Stepping back 3 cm from the edge of the sheet, lay out the pieces of salmon and sprinkle with herbs;
Roll the pita bread tightly.

Tartlets with red fish

Ingredients:

sand tartlets - 10 pieces;
processed cream cheese - 100 grams;
slightly salted salmon - 100 grams;
fresh cucumber - 1 piece;
a small bunch of fresh dill;
the amount of mayonnaise at personal discretion.

Cooking method:

Cut lightly salted salmon into medium-sized pieces;
Wash fresh cucumber thoroughly and cut into cubes as small as possible;
Chop 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 on the bottom of the finished tartlets, and cubes of chopped cucumber are laid out along the edges;
Top with melted cheese. 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 of a standard package;
fresh cucumber - 1 piece;
mayonnaise (light) - 10 grams;
sand tartlets - 20 pieces.

Cooking method:

Cooking should start with the filling. Any red fish can be used for this type of tartlets. As an economy, you can even use the tail of the fish carcass here. Initially, you need to prepare the fish. For this, the carcass is peeled from the upper skin, and the finished fillet is cut into small cubes;
Chicken eggs must be boiled, cooled, removed all shells and grated on a fine grater;
Rinse fresh cucumber well under cold, preferably running water, dry a little and chop into small cubes;
Combine 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;
Put the prepared mixture on sand 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 (violetta, fituccine, mascarprone, cremette, philadelphia) - 200g.
Salted salmon (pink salmon, chum salmon, salmon, etc. I like chinook salmon the most) - 300g.
Tomato - 1pc.
Red bell pepper - 1pc.
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 slice thickness is about 2mm. We cut red fish, slice thickness 1-2mm.
Cut the bell peppers into smaller pieces. Chopping dill and parsley, preferably with our hands, often spoils the taste of fresh herbs.
We spread the filling on the pita bread, starting from the bottom edge. The more “stripes” are laid out, the more layered the rolls will turn out. Personally, I limit myself to 2-3 layers.
We put the workpiece in the refrigerator for about an hour, so that the dish could soak. 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 complete dish that will be appreciated by both children and adults. Not in vain on the festive table, the time of their stay on the plate lasts a few minutes.

Baskets with red fish and shrimps

This 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 making the filling. To do this, boil the potatoes in their uniforms until cooked. Chicken eggs must also be boiled hard. Defrost shrimps and boil them. Wash greens and cucumbers under running water and dry a little;
Fish fillets need to be chopped into small cubes;
Fresh cucumbers also need to be chopped into small cubes;
Peel and grate eggs;
Peel the potatoes and also grate them on a fine grater;
Throw the shrimp in a colander and leave for a while to drain the water;
The greens also need to be chopped well with a sharp knife;
Combine red fish, fresh cucumbers, eggs, potatoes and herbs in a common container. Add mayonnaise and mix everything thoroughly;
Peel the shrimp and leave intact, as they will be required to decorate future tartlets.

Red fish appetizer

Ingredients:

200 g cream or curd cheese
1 head of red onion 3-4 sprigs of parsley
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 remaining parsley very finely.
Stir onion and parsley with cheese.
Then add a little salt and pepper.
Cut the fish into thin strips.
Spread the resulting cheese mixture over the tartlets.
Roll the pieces of fish into roses and place 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 g 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 (grease the pan with oil for the first), then dry. I got 20 pieces. Remove the skin from the fish and cut into thin pieces.
Grate cheese on a fine grater. For the sauce, mix sour cream, cheese, mayonnaise, pepper, salt (if necessary, try a fish, perhaps 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) we 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 roll it up with a tube. Read more:
We put the tubes in a slide on a plate, cover with cling film and put them in the refrigerator for 2 hours, or overnight.
Each tube is cut into two parts diagonally, so it is more beautiful and put on a dish for serving.

New Year's Eve is not a time when you want to spend a lot of time preparing holiday treats. We have selected for you 7 quick and delicious red fish appetizers that will definitely not take much of your time to prepare.

Salmon carpaccio with arugula and parmesan

Salmon carpaccio is a great Italian appetizer for which only very tender and fresh fish should be used.

Ingredients:

Lightly salted salmon (piece) 150 g
Arugula small bunch
Lemon 1 pc.
Olive oil 3 tbsp. l.
Balsamic vinegar 2 tsp
Radish 1-2 pcs.
Parmesan 20 g
Salt, pepper to taste

Cooking method:

Cut the salmon fillet into thin, almost transparent slices. Arrange the fish in a single layer on a platter.

In a small container, combine olive oil, vinegar and the juice of half a lemon. Add salt and pepper. Mix. Drizzle the dressing over the salmon slices.

Put arugula, radish cut into thin slices, lemon wedges and chopped parmesan on top of the fish. Drizzle with the 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 came before the other guests.

Ingredients:

Tartlets 15 pcs.
Lightly salted salmon 200 g
Cream cheese 200 g
Dill a few twigs
Red caviar 7-8 tsp

Cooking method:

Finely chop the dill, leaving a little to decorate the dish. Add the chopped dill to the cream cheese and stir.

Fill each tartlet with the prepared filling.

Cut the salmon into small slices, roll up nicely and put on the filling.

Decorate with red caviar and dill.

Profiteroles with trout and cream cheese

Ingredients:

Lightly salted trout 300 g
Cream cheese 300 g
Garlic 1 clove
Salt, pepper to taste

For the test:

Milk 125 ml
Water 125 ml
Butter 100 g
Flour 150 g
Chicken egg 3 pcs.

Cooking method:

Prepare the 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 stirring vigorously with a wooden spoon, add all the pre-sifted flour, continuing to stir, until a dense dough begins to form at the bottom of the pan.

Cook the dough for 1 to 2 minutes, until it comes off easily from the sides and bottom of the pot. Transfer the dough to a clean bowl and let cool.

Add eggs to the dough one at a time, stirring thoroughly after adding the next egg. Squeeze 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 prepared profiteroles from the oven and let them cool down. Then cut off the top and remove the moist crumb from the profiteroles.

Prepare the filling. To do this, mix cream cheese with peeled and squeezed garlic. Add salt and pepper and stir.

Fill the profiteroles with the filling, and top with the trout cut into small slices. Decorate with herbs if desired.

Terrine with salmon

Ingredients:

Lightly salted salmon 300 g
Cottage cheese 200 g
Cucumber 1-2 pcs.
Sour cream 200 g
Vermouth 3 tbsp l.
Dill a few twigs
Lemon 1 pc.
Gelatin 1/2 tsp
Salt, pepper to taste

Cooking method:

Soak gelatin in vermouth and lemon juice. Add a little 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. Season with salt, pepper and stir.

Cover the rectangular shape with cling film, leaving the edges so that you can then close the terrine. Lay the salmon slices overlapped on the foil, leaving about 1/3 for the filling.

Cut the remaining fish into small cubes and add to the curd filling. Stir and place in a mold, tamping slightly.

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 make tartlets, top them with half a quail egg, small sandwiches and other snacks that will decorate your holiday table. The pate is prepared in a matter of minutes.

Ingredients:

Smoked salmon 200 g
Canned tuna (in its own juice) 100 g
Cream cheese 100 g
Dill a few twigs
Salt, pepper to taste

Cooking method:

Cut the salmon into small pieces and place in a blender.

Drain the tuna jar and place the fish in a blender with the salmon.

Add cream cheese, salt, pepper and chopped dill. Grind until smooth.

Fresh cucumber and salmon appetizer

Ingredients:

Cucumber 2-3 pcs.
Cream cheese 50 g
Sour cream 2 tsp
Smoked salmon 200 g
Dill a few twigs
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. Season with salt, pepper and stir.

Put the resulting mass on cucumber slices.

Cut the salmon slices into long thin strips, twist the strips into "roses" and put on a cucumber.

Decorate with dill and finely grated lemon zest.

Salmon and avocado tartare

Ingredients:

Salmon 100 g
Ripe avocado 1 pc.
Shallots 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:

Cut the salmon into small cubes. Peel the shallots, chop finely and add to the fish, along with the capers and mustard.

Drizzle with olive oil and lemon juice, season with salt and pepper. To stir thoroughly.

Cut the avocado pulp into cubes and drizzle with lemon juice.

Using a forming ring, lay the tartar in layers on a plate. Garnish with lemon zest and capers.

Red fish snacks: a step-by-step recipe with a photo. Fish appetizers Cold appetizers with red fish recipes

"Shining of the North" - lavash roll

Pickled salmon "Winter"

Home sprats

Vegetable rolls with fish and shrimps

Cracker cake "Fish Napoleon"

How to salt red fish at home

Red fish snacks:

Read more:

The benefits of salmon. Salmon recipes

Tartlets with red fish

Canapes

Red fish and lavash

Red fish rolls

Canapes "Roses"

Ministerial salad

Avocado tartines

Profiteroles with red fish

Pancake canapes

Canapes with red fish and cucumber

Cucumber and red fish rolls

Simple canapes with cheese and red fish

Snack profiteroles with salmon

Appetizer with red fish

Salmon carpaccio with arugula

Trout and cream cheese appetizer

Terrine with salmon

Terrine appetizer with red fish

Salmon and shrimp terrine

Lavash roll with red fish

Lavash roll with salmon

Tartlets with red fish

Tartlets with red fish and curd cheese

Lavash roll with salmon and cheese

Baskets with red fish and shrimps

Red fish appetizer

Snack pancakes with salmon

Salmon carpaccio with arugula and parmesan

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Cooking method:

Tartlets with salmon and cream cheese

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Profiteroles with trout and cream cheese

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Terrine with salmon

Ingredients:

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Salmon and tuna pate

Ingredients:

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Fresh cucumber and salmon appetizer

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Salmon and avocado tartare

Ingredients:

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