Canapes "Tenderness" Recipe
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!
Servings 6
Prep Time 5 minutes
Cook Time 20 minutes
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
Instructions
- 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.
- Lightly salted trout cut into small cubes. Add finely chopped dill.
- Break the chilled fillet of white fish into small pieces with your hands, while checking for bones, and add to the red fish.
- Beat the cream for a few minutes, add soy sauce, lemon juice and ground black pepper. Mix well.
- Dilute gelatin in a microwave oven or in a water bath until completely dissolved. Pour into the cream and mix well. Pour the cream sauce over the fish and mix thoroughly.
- Pour the mixture into the mold along with the pre-stacked pieces of bread.
- Put in the refrigerator to freeze for several hours.
- After this time, run the knife along the sides of the mold and, turning it over on a flat surface, remove the workpiece. Turn the bread piece upside down again and cut into small pieces.