Fish and caviar spreads

Description

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.

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.

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

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