Snacks
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Stuffed eggs with sprats (Baltic)
What you need: 8 eggs, 1 jar of small sprat, 2 tbsp. l red caviar, 2-3 cloves of garlic, 3 tbsp. l mayonnaise, 2 sprigs of dill, salt, black pepper, parsley for decoration. Average cost: 200 rubles. Cooking time: 20 minutes. What we do: 1. Cook eggs for only 7 minutes (the yolks remain yellow, not blue). Cool the eggs in cold water. Carefully cut into 2 parts (not across, but along, making the boat). We take out the yolk and push it with a fork. Gradually add mayonnaise, ground pepper and garlic. It is filling.3. Meanwhile, we select as many sprats as eggs. Dry on a tetrad sheet from oil.4. We lay eggs on plates. Teaspoon stuffing with a slide. Decorate with red caviar and put the queen fish on top. Do not forget about parsley.
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Jellied fish (Chuvashia)
What do you need:250 g fresh fish (pike perch or grass carp), 1 small carrot, 2 potatoes, boiled in uniform, half of onion, 4 cloves of garlic, 4 g of gelatin, 2 g of sugar, spices, salt. For decoration: 100 g of green peas and 300 g of peeled shrimps. Average cost: from 180 rubles (depends on fish). Cooking time: 40 minutes. What we do: 1. Clean the fish, the insides and the head - down! Fins under cold water and well washed. We set to cook. When boiling we remove the foam necessarily. Salt, put carrots, onions, some sugar and salt. And on a weak fire to readiness. Take out the finished fish with a slotted spoon, let it cool, separate from the bones, cut into small pieces. Broth, in which the fish was boiled, we filter through gauze, put it on a low fire, boil. Soak gelatin in cold water (according to the instructions on the pack). Slowly add the gelatin to the boiling broth and, stirring constantly, bring to the boil again. Immediately turn off. The second time, filter the broth to remove residual gelatin. Fill our fish with this broth, to the same place - crushed garlic, lavrushka, peppercorns, once again give to boil. Cooking forms. Put 2-3 cups of boiled potatoes, green peas, shrimps on the bottom. Spill. And beautifully put boiled carrots (flower, bow, circles) on the sides. We decorate with green branches. You can also put half boiled quail eggs. It will be delicious and beautiful. Put in the fridge. Usually already an hour through 2-3 jelly is ready!
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Gubi Cheese (Udmurtia)
What do you need:400 grams of butter, 400 grams of champignons, 200 grams of goose liver (you can replace veal), 4 boiled eggs, salt, ground pepper, nutmeg to taste. Average cost: 280 rubles. Cooking time: 30 minutes. What we do: 1. Wash the champignons, finely chop and fry in butter. Roast goose or calf liver in butter and cool. The liver has become soft, and we either chop it finely, or smash it on a food processor. Mix with soft butter.3. Add mushrooms and chopped eggs. Put in a special form and put in the fridge. Serve as a cold snack.
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Appetizer Far Eastern "Red Squid"
What do you need:2 large red sweet peppers, 5 carcasses of squid, 4 boiled eggs, 1 ripe avocado, 2–3 tbsp. l mayonnaise + 1 tbsp. l sour cream, black pepper and salt to taste. Average cost: 200 rubles. Cooking time: 15 minutes. What we do: 1. Eggs boil, cut into cubes. Avocado is separated from the peel and bones and doused with lemon juice. Cook the carcasses of the squid (throw in boiling water for exactly 3-4 minutes), cool, chop. We cut into thin threads 4 cm long.4. My pepper, cut in the same thin. Mix all the ingredients, season with mayonnaise or sour cream. Salad ready!
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Fish snack with mayonnaise (Tatarstan)
What do you need:250 g fish fillets (sole, for example), 4 tbsp. l flour, 30 g of sunflower oil, 2 boiled eggs, 100 g of green onions, 100 g of mayonnaise, salt, pepper to taste. Average cost: 200 rubles. Cooking time: 20 minutes. What we do: 1. Cut fish fillets into 4–5 cm bars. Salt, pepper. Bread flour and fry in butter. Cool But that's not all! 2. We put our fish in a deep dish, and here the most delicious begins: boiled hard-boiled, finely chopped eggs, chopped green onions, we mix the mayonnaise and add to the fish. Expose to cold for 40 minutes. And then lay out a slide on a plate.
