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.
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