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 Prep Time
6 5minutes
Cook Time
20minutes
Servings Prep Time
6 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. 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.
  2. Lightly salted trout cut into small cubes. Add finely chopped dill.
  3. Break the chilled fillet of white fish into small pieces with your hands, while checking for bones, and add to the red fish.
  4. Beat the cream for a few minutes, add soy sauce, lemon juice and ground black pepper. Mix well.
  5. 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.
  6. Pour the mixture into the mold along with the pre-stacked pieces of bread.
  7. Put in the refrigerator to freeze for several hours.
  8. 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.
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