Snacks
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Stuffed eggs with sprats (Baltic)
What you need: 8 eggs, 1 can of small sprats, 2 tbsp.red caviar, 2-3 cloves of garlic, 3 tbsp. mayonnaise, 2 sprigs of dill, salt, ground black pepper, parsley for decoration. Average cost: 200 rubles. Cooking time: 20 minutes. What to do: 1. Boil the eggs for only 7 minutes (the yolks remain yellow, not blue). Cool the eggs in cold water. 2. Carefully cut into 2 parts (not across, but lengthwise, making boats). Take out the yolk and mash it with a fork. Gradually add mayonnaise, ground pepper and garlic. This is the filling. 3. Meanwhile, select as many sprats as eggs. Dry on a notebook sheet from oil. 4. Place the eggs on plates. Stuff with a heaping teaspoon. Decorate with red caviar and put the queen fish on top. Don't forget the parsley leaf.
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Jellied fish (Chuvashia)
What you need:250 g fresh fish (pike perch or grass carp), 1 small carrot, 2 potatoes boiled in their skins, half an onion, 4 cloves of garlic, 4 g gelatin, 2 g sugar, spices, salt. For decoration: 100 g green peas and 300 g peeled shrimp. Average cost: from 180 rubles (depending on the fish). Cooking time: 40 minutes. What to do: 1. Clean the fish, guts and head - off! Put the fins under cold water and rinse well. Put to boil. When boiling, be sure to remove the foam. Salt, put in carrots, onions, a little sugar and salt. And on low heat until done. 2. Remove the finished fish with a slotted spoon, let cool, separate from the bones, cut into small pieces. Strain the broth in which the fish was cooked through cheesecloth, put on low heat, and cook. 3. Soak the gelatin in cold water (according to the instructions on the package). Slowly add the gelatin to the boiling broth and, stirring constantly, bring to a boil again. Turn off immediately. 4. Strain the broth a second time to remove any remaining gelatin. Pour this broth over our fish, along with crushed garlic, bay leaf, peppercorns, and bring to a boil again. 5. Prepare the molds. Put 2-3 circles of boiled potatoes, green peas, and shrimp on the bottom. Pour in. And beautifully place boiled cut carrots on the sides (flower, bow, circles). Decorate with sprigs of greenery. You can also put half a boiled quail egg. It will be both tasty and beautiful. Put in the refrigerator. Usually, in 2-3 hours the aspic is ready!
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Gubi Cheese (Udmurtia)
What you need:400 g butter, 400 g champignons, 200 g goose liver (can be replaced with veal liver), 4 boiled eggs, salt, ground pepper, nutmeg to taste. Average cost: 280 rubles. Cooking time: 30 minutes. What to do: 1. Wash the champignons, chop finely and fry in butter. 2. Fry the goose or veal liver in butter and cool. The liver has become soft, and we either chop it finely or pound it in a food processor. Mix with soft butter. 3. Add mushrooms and chopped eggs. Place in a special form and put in the refrigerator. Serve as a cold appetizer.
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Appetizer Far Eastern "Red Squid"
What you need:2 large red bell peppers, 5 squid carcasses, 4 boiled eggs, 1 ripe avocado, 2-3 tbsp mayonnaise + 1 tbsp sour cream, black pepper and salt to taste. Average cost: 200 rubles. Cooking time: 15 minutes. What to do: 1. Boil the eggs, cut into cubes. 2. Peel and pit the avocado and pour over with lemon juice. 3. Boil the squid carcasses (throw them into boiling water for exactly 3-4 minutes), cool, and cut. Cut into thin threads 4 cm long. 4. Wash the pepper and cut it thinly. Mix all the ingredients, season with mayonnaise or sour cream. The salad is ready!
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Fish snack with mayonnaise (Tatarstan)
What you need:250 g fish fillet (sole, for example), 4 tbsp flour, 30 g sunflower oil, 2 boiled eggs, 100 g green onions, 100 g mayonnaise, salt and pepper to taste. Average cost: 200 rubles. Cooking time: 20 minutes. What to do: 1. Cut the fish fillet into 4-5 cm bars. Salt and pepper. Bread in flour and fry in oil. Cool. But that's not all! 2. Put our fish in a deep bowl, and here the most delicious part begins: finely chopped hard-boiled eggs, chopped green onions, mayonnaise, mix and add to the fish. 3. Put in the cold for 40 minutes. And then put in a pile on a plate.
