Almost the main signs of a successful feast are red fish, red caviar and expensive drinks - champagne, good cognac, expensive wines. However, it is not enough to purchase products, you also need to cook them so as not to spoil either the purchased or the mood. Fortunately, this is quite difficult to do: the combination of “red fish - red caviar” is successful in itself. It is only necessary to supplement it with something pleasant that will shade and enrich the taste shades of delicacies.
“Pure pleasure”
The recipes of salads with red fish and caviar are numerous and varied: if you really have the opportunity to enjoy delicacies, you need to combine them harmoniously and elegantly to please both taste and aesthetic feeling. To get started, try this option: take a little of the smallest potato (150 grams), peel it and fry whole so that you get nice golden balls. Cut two avocados into proportionate cubes and sprinkle with lemon juice so that they do not darken. A good slice of fish (200 g) is also chopped into cubes. Peel two steep eggs, cut along, and in each half lower a spoonful of caviar. Lay out potato, avocado, fish on layers of lettuce in portioned plates, and add whole cherry and half an egg on the side. An individual dish is ready for evaluation by the eater!
Piquant salad with red fish and caviar: photo
For him, all the components are taken in equal amounts. Approximately per serving - 50 g each. Mix and serve better in a personal bowl. Fish, fresh cucumbers and juicy sweet peppers are cut in equal cubes. Green beans in pods are cooked and cooled. Lettuce or Peking cabbage are torn by hand. All this is combined with the addition of red caviar, seasoned with low fat soft cottage cheese and decorated with a sprig of mint. You do not need to salt - red fish, red caviar and so will give salt. It is better to leave the dishes for a few minutes before serving - soak.
Cocktail salad
For him, it is better to prefer a smoked version of the main ingredient, although, they say, with salt it turns out quite well. Several slices are separated from large, but not hollow, fresh cucumbers for decoration, the rest is rubbed (if the seeds are large, it is better to clean them first). In a slightly salted state, the mass is left for half an hour to drain excess juice. Further, the vegetable is combined with a spoon of chopped onion, small pieces of fish, paprika and fresh dill. Salad with red fish and caviar is seasoned with natural yogurt, laid out in a bowl, and the top is crowned with a spoon of coarse-grained second delicacy. Prior to serving, serve a little in the refrigerator.
The Trout Temptation
Salads are a great art, and the main thing in it is the ability to harmonize all components. If you have red fish, red caviar and quail eggs, you can create a real, magical culinary masterpiece. Eight testicles boil and peel abruptly. Lightly salted trout (it may be needed from a third to half a kilogram) is thinly plastered. Each egg is wrapped in the resulting plate, and they are all laid out in the center of the dish. Still life is made out by fresh dill; between the convolutions are thin semicircles of lemon; caviar is laid out on top. The subtlety lies in eating: you need to capture, without destroying, the nest with a lemon slice - this combination will be appreciated by the most demanding gourmet.
"Sea breeze"
Next we offer you an expensive, multi-component, but very tasty salad with red fish and caviar. To make it especially tasty, we advise you to follow this algorithm.
- A third of a kilo of shrimp is boiled in water with the addition of Provencal herbs. After cleansing, carcasses are not cut.
- The same amount of squid is scalded, cleaned and quickly so that the animals do not have time to become rubber, boil. Ready squid is sliced in stripes.
- Large potatoes are cooked and finely rubbed after cooling.
- Four steep eggs separate and rub separately: yolks in one plate, squirrels in another.
- Fillet of good red fish, salmon or salmon, cut into thin slices.
- Now you need to collect a salad with red fish and caviar. Each layer is slightly smeared with low-fat mayonnaise. The first will be potatoes, then shrimp, followed by yolk, followed by squids, then protein, followed by red fish.
The final, finishing touch will be a layer of red caviar. A little insistence - and the delicacy is served to the amazed guests.
Luxurious Appetizer
Do not forget about sandwiches with red fish and caviar - they always decorate the table, delight guests and hosts, and are eaten almost in the first place. And a primitive like bread with butter and caviar is not for us. We will act differently. We cut the white bread, like what goes on toasts, into small triangles, lightly grease them with high-quality butter and cover with thin plates of red fish on top. We lay out a little caviar on it and diversify the landscape with stripes of purple onions, circles of black olives without stones and leaves of fresh parsley. We’ll stick a bright skewer into each canapé - and each guest will want to send this piece of culinary art into his mouth!
Sandwich cake
He will need red fish, red caviar, good processed cheese, pre-boiled shrimp and mayonnaise. First you need to make a special paste: mix the grated cheese with mayonnaise and caviar. Shrimps finely crumble into a third of the cream obtained, and the rest - slightly larger chopped red fish. The dish is spread (very tightly!) With thin bread slices, which are covered with half of the fish paste. Another layer of bread is laid on top, on which there is already a shrimp cream. The bread again, and the remaining paste with the fish will be the final coating. For how many hours, the cake should be hidden in the refrigerator, and sprinkled with chopped herbs before placing it on the table.