The recipe for these delicate canapés with unusual taste met in the magazine. Having prepared them, I was pleasantly surprised by the harmonious combination of tender trout, creamy softness of cream and exotic notes of soy sauce. I highly recommend this snack to fish lovers!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 300 gram Fish fillet hake or other white fish fillet
- 100 gram Trout slightly salted
- 6 slices Bread rye
- 200 milliliters Sour Cream (33%)
- 0,5 teaspoon Dill
- 2 teaspoons Soy sauce
- 10 gram Gelatin
- 50 milliliters Water
- 1 piece Bay leaf
- Salt
- Black pepper
Ingredients
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Instructions
- Fillet of white fish boil until tender in salted water with the addition of 5 peas pepper and 1 Bay leaf, remove from the water and leave to cool. Soak the gelatin in 50 ml of water. Leave to swell. With pieces of bread to cut the crust, forming a rectangle, and tightly lay on the bottom of the form, so that there are no gaps.
- Slightly salted trout cut into small cubes. Add finely chopped dill.
- The cooled fillet of white fish break hands into small pieces, while checking for possible bones, and add to the red fish.
- Beat the cream for a few minutes, add soy sauce, lemon juice and ground black pepper. Stir well.
- Gelatin dissolve in a microwave or a water bath until dissolved. Pour into the cream and mix well. Pour the fish with cream sauce and mix thoroughly.
- Pour the mixture into the pan with the previously laid pieces of bread.
- Put in the refrigerator for solidification for a few hours.
- After this time, hold the knife on the sides of the mold and, turning on a flat surface, remove the workpiece. Turn the workpiece again bread down and cut into small pieces.
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