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.
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.
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.
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.
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.
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.
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.