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!
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.
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.