Cold dishes and fish snacks are always welcome on the table of all lovers to eat tasty and not too high in calories. But our article is not about the benefits of the vertebrate inhabitants of the seas, lakes and rivers, especially since this truth has not been disputed by anyone for a long time, we bring to your attention the most interesting and delicious fish snacks . Recipes, as you can see for yourself, are quite simple and will not require any special knowledge or skills from you. Our selection is not made up of random foods. This material contains only those dishes and appetizers of fish that have received the most positive reviews from professionals and amateurs.
Sandwiches
In cold appetizers, red fish is unusually good.
If time for serving a large table is short, simple and varied miniature snacks will come to the rescue. Peppermint canapes are made from fish of noble varieties . Small sandwiches can be laid out on large dishes - it looks very elegant. They cook quickly, and are eaten with great pleasure. For them, it is best to buy toast bread in advance.
Cut crusts from each slice, spread a thin layer of butter on the bread and cut into 9 pieces. On each put a piece of salted pink salmon and stick a skewer.
Another option for canapes is bread, oily salted fish, better salmon, and lemon. On a square of bread, put a slice of salmon, and on top a small slice of lemon. Stick the skewer so that it holds the fish and lemon.
Balloons
Making fish appetizers is an exciting and creative activity. With some experience in skating, you can make a delicious dish of its original form. It will require slicing salted salmon, fresh dill and parsley and Feta cheese. Chop greens as finely as possible and grind with cheese. Do not forget to season with white pepper and, if fresh, salt. It should make a pasty mass. Form balls from it and wrap each one with fish. Put in the refrigerator for a couple of hours, so that they become harder, chop on skewers and present to the guests.
Stroganina
Stroganina is prepared from freshly frozen raw fish. Cold fish snacks are often dishes that have not been cooked. For most, salted or smoked semi-finished product is taken. Stroganina is an exception. Only fish of the highest quality and freshness is suitable for it. Better - sea. A wonderful dish is obtained from frozen bonito. Only fresh sturgeon or sterlet can be taken from freshwater - there are no parasites dangerous to humans in them.
Freshly caught fish is cleaned of bones, finely chopped, salted generously, peppered, watered with vegetable oil and natural fruit vinegar. After a day of pickling in the refrigerator, it is ready for use.
Salmon with Avocado
Fish snacks are usually served on a beautifully served dish. Salmon with avocado is made in the form of a cylinder, which is placed on a large sheet of salad. At the edges of the cylinder, mayonnaise is squeezed out of a pastry bag. With some training, everyone will be able to portray stars, waves, cobwebs.
The cylinder is formed using a conventional tin can. Confectionery film is placed in it, pressed to the edges. Then, on a film, tightly layered salted salmon sliced in small cubes, sliced, salted and peeled avocado, soft cheese, boiled rice and a circle of tomato in the same way. Everything goes to the refrigerator. Before serving guests, the contents are carefully pulled out of the can, freed from the film and served on a plate.
Canned Fish Salad
Salads are perhaps the most traditional fish appetizers. They are made quickly and easily. It is important not to go too far with the ingredients. For one can of canned natural pink salmon, you need 300 g of fresh cucumbers, 100 g of Beijing cabbage, a bunch of fresh dill and mayonnaise. All ingredients are chopped with a knife and mixed in a salad bowl with mayonnaise. The main secret of this dish is not to spare the sauce. Very handy will be a little ground black pepper. The peculiarity of cold salad appetizers is that, having learned how to cook several different ones according to the recipe, over time you can start experimenting and come up with your own, branded one. Salad goes well with fish: boiled rice, potatoes, eggs, canned green peas, corn, various varieties of leaf lettuce, olives, pineapples.
"Dunes"
This salad is stacked in layers. Between each of them is a layer of mayonnaise sauce. Particularly spectacular "Dunes" will look if the layers are tightly laid in a cylindrical jar, and then put the resulting cylinder on a dish. The color scheme of the appetizer resembles the Baltic sand dunes in winter.
The first layer is filled with crushed egg yolks, the second is pieces of canned tuna, the third is crushed cakes for a Napoleon cake, the fourth is egg whites crushed on a grater, and the fifth is the second cake for Napoleon, now crushed to pieces. And do not forget about interlacing with mayonnaise.
"Mimosa"
This salad has been always popular for many years and collects many positive reviews. It has a delicate taste and looks very appetizing. It is customary to lay it in layers, but if it is difficult, then it will not be a sin if all the ingredients are evenly mixed. For snacks you need quite ordinary products that are sold in any supermarket. This is a can of canned pink salmon, boiled eggs, onions, butter, hard cheese and mayonnaise.
The preparatory stage includes the release of onions from bitterness. To do this, peel the onion, cut into small cubes and lower it into boiling water for a few seconds. Draining the water, slightly dried in a colander and cooled in the refrigerator, it is used in the salad. The onion must be divided into two parts.
Grind the fish with a fork and also divide in half.
Subsequently, the oil will have to be grated. To facilitate the task, it is better to freeze it first.
The sequence of layers is as follows.
Yolks, mashed with a fork, are placed at the bottom of a flat dish. On them is half the salmon. Next - onions. Mayonnaise is generously poured on it. Next come the grated egg whites. They have another layer of fish. Onion fish. Onion - again mayonnaise. On mayonnaise - grated butter. Grated cheese for butter.
Like any salad, Mimosa takes time to infuse and soak in the sauce and juices from the fish. Therefore, after cooking, the salad should not be cleaned in the refrigerator. It should stand at room temperature for 30 minutes. After that, it can be put in the refrigerator and eat cold.
Russian rolls
Russian rolls require toast bread, salted salmon, seafood and fresh dill.
Crusts are cut from the toasts, and the bread itself is rolled out with a rolling pin. Salmon, it is better if it is a finished cut, laid evenly over the entire surface. Four peeled boiled shrimps are placed on the edge. Everything is sprinkled with dill and carefully wrapped tightly with a film. Then the rolls are placed in the refrigerator. Three hours later, they are removed and cut into four rolls. Such fish and seafood appetizers perfectly complement any festive table.
Forshmak
Who remembers that this dish is from Jewish cuisine, because it has long and firmly taken pride of place in the list of traditional holiday snacks in almost all European countries? However, this is so. For the forshmak, salty herring, white bread, onions, a tart sweet and sour apple and hard-boiled eggs, pieces 3-4 are taken. If the herring is too salty, it is soaked in milk or tea.
A thin film of skin is pulled from the carcass, the flesh is separated from the bones and crushed as thoroughly as possible. The loaf crumbles, the yolk is rubbed, the protein is dissected, the apple is peeled and rubbed on a grater. The onion is chopped or rubbed like an apple. All ingredients are mixed, salt, a little vinegar, sugar, pepper are added. Using a scapula, a truncated pyramid is formed. If desired, onions can be relieved of bitterness, as described in the Mimosa salad recipe.
Rolls
Recently, a lavash appetizer with fish has become very fashionable. Recipes are full of variety. We have chosen the most popular. He needs a thin sheet of pita bread, Philadelphia cheese, fresh spicy herbs - parsley, dill, celery, etc., at his own discretion.
The main ingredient is sliced salted or smoked salmon. Cooking is very straightforward. You need to expand the pita bread, grease one half with cheese, sprinkle with chopped herbs, arrange the pieces of fish, pepper, you can sprinkle with lemon juice and carefully wrap. Put in the refrigerator so that it freezes a little - it's easier to cut. After a couple of hours, remove and cut across into pieces, a thickness of one and a half to two cm. Such appetizers from fish and pita bread can be made with other fillings, such as canned or boiled fish. Greens are replaced by lettuce.
Jellied
From the bones and scales to cook a very strong broth. As spices for aroma, put one juniper berry, pieces of 15 peas of black pepper, lovage, you can root, bay leaf, onion peel and salt. Cook for a long time, several hours, at the end put a whole carrot. She will go to the decoration. Then strain, dip into the pan pieces of fish, cut into pieces, 2 cm thick, and put on fire. It is important not to digest the fish, otherwise it will lose its shape and disintegrate. Dilute gelatin in a separate cup. Remove the cooked fish and carefully place it in a mold. Pour gelatin into the broth and bring to a boil. Pour the broth over the fish to only lightly cover, and put in the refrigerator. Cut carrots in the shape of flowers. When the aspic is seized, put the carrot decorations on it, a few leaves of fresh celery, add a little broth and send it to the cold again. When it hardens again a little, remove and pour in the remaining broth. Eat fish aspic with horseradish sauce.
This dish is made of pike perch especially tasty.