Snacks from Aunt Sarah

Ingredients

• baguette 65 g
• fruit caviar 55
• lemon 40 g
• green onion 10 g
• lettuce lola bionda 25 g
• mother-in-law's tongue 160 g
• dill 1 g
• forshmak 70 g
• Borodino bread 70 g
• eggplant 75 g
• green onion 3 g
• red onion peeled 25 g
• sunflower oil 30 g
• Bulgarian red pepper 130 g
• parsley 2 g
• dill 2 g
• garlic 2 g
• adjika 10 g
• eggplant 10 g
• cilantro 1 g
• red onion peeled 2 g
• sunflower oil 5 g
• honey 2 g
• chili pepper 1 g
• soy sauce 1 g
• lemon juice 2 g
• herring fillet 25 g
• milk 3.2% 5 g
• onion peeled 80 g
• apple 15 g
• butter 10 g
• white bread 15 g

Cooking

Step 1

Put a lettuce leaf on a plate, put minced meat, vegetable caviar and mother-in-law's tongue on it. Put dried Borodino bread, a baguette, a slice of lemon next to it and garnish with green onions and dill.

Step 2

Wash bell pepper and eggplant, dry, put on parchment, grease with oil and bake in the oven. Cool the baked vegetables and remove the skin and seeds. Cut the pulp of baked vegetables and red onion into small cubes, put in a bowl. Grate the garlic on a fine grater, finely chop the greens and add to the vegetables. Salt, pepper and mix.

Step 3

Wash the eggplant, dry it, cut into rings 1 cm thick, brush with oil and bake in the oven. Finely chop dill, cilantro, chili pepper, red onion and put in a bowl. Add adjika, soy sauce, lemon juice, sugar, honey, salt and pepper. To mix everything. Put the baked eggplants in the finished marinade. Marinate for at least an hour.

Step 4

Scroll the cleaned herring fillet through a meat grinder with an apple, white bread, onions and butter. Add milk to the resulting mass and form the minced meat in the form of quenelles.