Fish and caviar spreads
This is a three in one recipe. There are three different spreads that can be served with bread, rolls, baguette, tortillas, chips, Belgian puffy waffles, pancakes and other bread and flour bases.
Ingredients
- salt, freshly ground black pepper
- Half a bunch of fresh dill
- 3-4 green onion shoots
- 1 can of pollock, pike or flying fish caviar
- 1 tsp lemon juice
- 100 g butter
- fresh tomatoes or cucumbers for serving
- 1/2 red sweet pepper
- 1 can salmon, canned in its own juice
- 125 g butter
- 1 tsp lemon juice
- boiled potatoes for serving
- egg - 1 pc
- 1 tin canned sardines in oil
- 1/2 onion
- 2 small pickles
- butter - 125 g
- cottage cheese - 250 g
- mustard and lemon juice to taste
- potato chips for serving
Cooking
Step 1
Sardines and cottage cheese Hard boil 1 egg, cool, peel, chop. Remove the sardines from the jar, let the oil drain, then mash with a fork. Peel half of the onion and 2 small pickled cucumbers, cut into very small cubes.
Step 2
Grind 125 g of softened butter, beat into a fluffy foam. Mix in 250 g of cottage cheese, sardines, egg, onion and cucumbers. Mix everything thoroughly, salt, pepper, season with mustard and lemon juice to taste. Serve with potato chips.
Step 3
Salmon and sweet pepper Half of the red sweet pepper, de-seeded and finely chopped. Put the salmon out of the jar, remove the bones, mash thoroughly with a fork.
Step 4
Grind 125 g of softened butter, beat into a fluffy foam. Mix oil, pepper and salmon pulp, add 1 tsp. lemon juice, season with salt and pepper to taste; cool down. Serve spread over mugs of cold boiled potatoes.
Step 5
Caviar and greens Finely chop half a bunch of fresh dill and 3-4 green onion shoots. Remove pollock, pike or flying fish caviar from a jar, sprinkle with lemon juice, mix.
Step 6
Grind 100 g of softened butter, beat into a fluffy foam, mix with caviar and herbs. Serve on mugs of fresh tomatoes or cucumber slices.