The recipe for these delicate canapes with an unusual taste was found in a magazine. After cooking 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|
- 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
- Black pepper
- Boil the fillet of white fish until tender in salted water with the addition of 5 peas of pepper and 1 bay leaf, remove from the water and leave to cool. Soak the gelatin in 50 ml of water. Leave to swell. Cut the crust from the pieces of bread, forming a rectangle, and lay it tightly on the bottom of the mold so that there are no gaps.