What is the New Year without caviar? And any more or less significant holiday is not complete without her! In our country, perhaps, you will not find a single family on the table which would not have snacks with red caviar, at least the same sandwiches. But red caviar can be served not only on slices of bread and butter!

If you are a passionate lover of this luxurious delicacy, our festive table snacks with red caviar will help you not only serve red caviar beautifully, but also experience new flavor combinations. You just need to replace your usual butter with soft curd cheese - and you have a new appetizer with red caviar! Instead of bread, cut into slices of cucumbers or fill halves of boiled eggs with caviar. We have selected for you snacks with red caviar for a festive table for every taste.

Sandwiches with red caviar "Classic"

Ingredients:
loaf,
butter,
Red caviar,
sprigs of parsley.

Preparation:
Cut the loaf into thin slices. Spread soft butter on it with an even thin layer, on top of which the egg to the egg, apply an even, neat layer of red caviar. Decorate the sandwiches with parsley sprigs. To make your usual favorite sandwiches look more festive, cut the loaf not into ordinary slices, but, for example, in the form of diamonds, circles or stars.

Sandwiches with red caviar and salmon

Ingredients:
White bread,
butter,
150 g red caviar,
200 g lightly salted salmon,
sprigs of fresh dill.

Preparation:
Cut the white bread into neat, even square slices and cut off the crusts. Apply a thin layer of soft butter to each slice. Visually divide the rectangular slice into two triangles. Sprinkle one of them with chopped dill and place a thin slice of red fish on top, on the other, apply caviar in a thin layer and decorate the second triangle with a small sprig of dill.

Sandwiches with cottage cheese, red caviar and shrimps.

Ingredients:
White bread,
Red caviar,
butter,
curd cheese (with herbs),
small peeled shrimps,
dill greens.

Preparation:
Boil the shrimp in boiling water for 1-2 minutes, drain in a colander and let cool. Cut the white bread into medium slices, carefully cut the circles, lightly brown them, spread the sides with a thin layer of butter and roll in chopped dill. Then on each circle, apply a thin layer of curd cheese, on top - a thin layer of caviar, and put the shrimp in the middle.

Canapes with red caviar and cheese salad

Ingredients:
1 baguette,
100 g red caviar,
100 g of hard cheese
2 boiled eggs
2 tbsp. l. mayonnaise,
salt and black pepper to taste.

Preparation:
Cut the baguette into thin slices, cut into hard crusts around the edges and fry in a dry skillet until golden brown. Grate hard cheese on medium, and boiled eggs on a fine grater, combine the ingredients. Add mayonnaise, salt and black pepper to this mixture to taste. Put the resulting cheese salad on the canapes, spreading it evenly, a little bit on each slice, put ½ tsp in the middle of the slices. red caviar, add dill to each sprig.

Tartlets with red caviar, soft cheese and dill

Ingredients (for 20 small tartlets):
100 g soft cheese
20-30 g butter
100 g red caviar,
Dill.

Preparation:
Whisk the soft cheese and butter until smooth. Add half a teaspoon of chopped dill to the resulting mass and mix well. Fill the tartlets 2/3 with the cheese mass, level it, and evenly spread the layer of caviar on top so that there are no gaps. Decorate with dill sprigs.

Tartlets with red caviar, crab sticks, pineapple and garlic

Ingredients (for 10 small tartlets):
120 g crab sticks
50 g of hard cheese
2 spoons of red caviar,
1 clove of garlic
1 pineapple ring
a little dill,
mayonnaise and salt to taste.

Preparation:
Cut the crab sticks and a ring of canned pineapple into very small cubes, add cheese grated on a fine grater, garlic passed through a press, a little salt and mayonnaise to them. Mix everything and fill the tartlets with the filling almost to the top. In the center of the tartlet, use a teaspoon to make a small depression and put some red caviar there in a slide, or spread the eggs over the entire surface, without covering it entirely. Complement the painting with dill sprigs and the dish is ready.

Volovany with red caviar and cream cheese

Ingredients:
500 g puff yeast-free dough,
150 g cream cheese
80-100 g of red caviar,
1 tbsp. l. flour,
1 egg yolk.

Preparation:
Defrost the dough and roll it about 5 mm thick in one direction on a floured table. With a recess no more than 5 cm in diameter, cut out circles from the dough. Then cut out the centers with a recess with a diameter of 3 cm in half of the circles, carefully remove them to form a rim. Spread large circles on a baking sheet lined with parchment, gently brush their surface with whipped yolk and lay the rims on top, pressing them lightly against the dough, and brush with yolk too. Place the baking sheet in an oven preheated to 200 ° C, sprinkle it with water from a spray bottle a couple of times in order to generate steam. It is known that puff pastry is very fond of moisture and, if present, rises well. Close the oven quickly and bake the vololes for 20 minutes. After they are browned and rise, remove them from the oven, let cool and fill almost to the top with the cheese filling. Place caviar on the filling and garnish with herbs.

Eggs stuffed with red caviar and cheese

Ingredients:
6 boiled eggs
70 g of hard cheese
80 g red caviar,
mayonnaise,
greenery.

Preparation:
Peel the eggs carefully without damaging the whites and cut them in half. Remove the yolks, mash with a fork, add finely grated cheese and mayonnaise to them. Stir the resulting filling thoroughly and fill the halves of the eggs with it (without a slide), put the caviar on the filling and decorate with herbs.

Eggs stuffed with red caviar and rice

Ingredients:
5 boiled eggs
4 tbsp. l. red caviar,
2 tbsp. l. boiled rice
½ onion,
2 tbsp. l. sour cream 20%.

Preparation:
Remove the yolks from the boiled, neatly cut eggs in half and mash them with a fork. Add finely grated onion, rice, sour cream to them and stir. Fill the egg halves with the finished filling, and put the red caviar on top with a slide. Place eggs stuffed with red caviar on a platter with lettuce leaves, decorate with herbs, tomato slices or lemon slices.

Eggs stuffed with red caviar and sprats

Ingredients:
5 boiled eggs
1 can of sprats,
mayonnaise,
fresh parsley,
lemon,
Red caviar.

Preparation:
Gently cut the boiled eggs in half, remove the yolks and mash them with a fork. Add half a jar of sprats to the yolk mass and mix thoroughly until smooth. Add finely chopped parsley to the resulting mass and mix everything well again. Now add mayonnaise, but a little so that the mass does not turn out to be liquid. Stir everything once more and fill the halves of the eggs with the filling. Cut out small triangular slices of lemon and place on the filling, decorate the appetizer with fresh parsley leaves and put one coffee spoon of red caviar on each stuffed egg.

Lavash appetizer with red caviar, cream cheese and cherry tomatoes

Ingredients:
thin pita bread,
cream cheese,
Red caviar,
cherry tomatoes,
green lettuce leaves.

Preparation:
Spread the pita bread, evenly brush its surface with cream cheese, then spread the red caviar in a thin layer. Carefully, trying not to crush the eggs, roll the pita bread into a roll. Using a sharp knife, cut the finished roll into portions, place them on a dish lined with lettuce leaves, and garnish with cherry tomatoes.

Let your holiday be the most beautiful and delicious, and appetizers with red caviar on the festive table - a real hit of the feast!

Larisa Shuftaykina

In this article, you will find many tips for decorating fish dishes. Thanks to this design, the festive table will look great.

There are many options for fish dishes. Surely every hostess has a favorite recipe for making fish snacks. However, creating a culinary masterpiece is half the battle. It is also important to be able to decorate and serve the dish beautifully.

It is much more pleasant to eat your portion of fish if it looks aesthetically pleasing. And for gourmets, this is one of the most important arguments. It is not for nothing that professional chefs pay great attention to the design of the dish.

Fish cutting, decoration, photo

It is pleasant to look at the festive table when it is already set and is still "waiting" for guests. As a rule, at first they put slices, cold snacks, and after the invitees sit down, they begin to serve hot.

But now we'll talk about serving tasty snacks, in particular: about sliced ​​fish... See how ordinary herring can be served for a celebration using combined decorations from various products (eggs, black, red caviar, shrimp, lemon, Crimean onions).

When making fish cuts, keep in mind what:

• The dish should not be overloaded with many different items for decoration. The easier it is its design, the more appetizing it will look.
• Combine assorted designs right. For example, fish has the properties of being in harmony with certain foods (onions, herbs, lemon, etc.).
• When setting the table, consider arrangement of fish cuts... With a large number of guests invited to the holiday, you will need to put several plates with cold snacks so that everyone can reach them.
• Consider color range... It is beautiful when the slicing has several bright shades, which can be achieved with decorations from herbs, vegetables, fruits.

Here's another example of serving salmon with mackerel. Olives, shrimps, fragrant lemon circles and green salad leaves are used as decorations.

Registration of cold fish appetizers

Cold snacks if they look appetizing, they are eaten by guests instantly. Almost any vegetables and some berries and fruits can be combined with fish. Just do not use meat for such dishes. The meat is not suitable for preparing cold appetizers and salads with fish.

Cold appetizer - fish platter

Your guests will definitely like assorted appetizer of salted red fish and mackerel... If you add to it rolls of pancake flour with red caviar, olives, dill, broccoli. And a green sauce (from parsley, dill, garlic, vegetable oil, lemon juice) will add a special taste to such a cold appetizer.

Fish dish decoration: photo

See how easy it is to arrange a dish from baked carp... It is enough to cut two fresh cucumbers into rings and decorate them with ketchup. For a pleasant aroma, add lemon circles and curly parsley leaves directly next to the fish.

Pike, baked in the microwave, it can become a table decoration, for its decoration you will need lemon, lime, mayonnaise, herbs, blueberries or mountain ash.

IMPORTANT: Choose the right dishes in which you will serve the fish. A large plate or a special oval fish dish is a great option.

Serving red fish

Salmon family- refers to the so-called red fish... Such fish can be used to make cold snacks, sandwiches, and various dishes. However, making fish appetizing is only the first stage, it must still be beautifully served with a meal.

Baked, grilled trout or salmon serve with onion rings, lemon, cherry tomatoes. You can also deviate from this recommendation and come up with your own unique dish design. If you have potatoes, green peas or spinach leaves with red fish, then it will be not only tasty, but also beautiful.

From lightly salted salmon can be done canapes... Canapes on skewers or toothpicks with hard Parmental cheese will look very appetizing and spectacular.

Fish sandwiches - decoration

Guests always enjoy sandwiches. It's so convenient to take this delicacy and eat it with gusto. After all, this appetizer has several components at once, which are in perfect harmony with each other.

Check out the image below. Chum salmon tartlets will be able to satisfy hunger, and fill the body with useful contents. After all, there are flour products, fish, herbs, sour cream sauce (composition: thick sour cream, a little flour, salt, black pepper, garlic).

Tartlets with lightly salted salmon, herbs, white sauce

Herring is a popular fish delicacy. Many people love her. After all, you can cook delicious masterpieces with an incomparable look from herring. Not a single holiday for most of our compatriots goes by without a fur coat, sandwiches with this fish.

The classic recipe for a sandwich with black bread, herring. Also, this dish can be improved by making canapes with egg, butter, herring, dill.

It is still impossible not to mention sandwiches with butter sprats... The housewives cook them in different ways. See below one of the options for serving such an appetizer with a meal with herbs and fresh cucumbers.

Video: Fish Sandwiches - Decoration

Fried fish decoration

For fried fish use dishes made of porcelain, faience, glass. Vegetables and herbs will be an excellent decoration for such a dish. Your imagination will help you to design a masterpiece of culinary art.

Big fish it must be cut into even pieces and cook so that it does not fall apart. It is good if you decorate the ready meal with lime or lemon slices, herbs, salad.

Stuffed fish decoration, photo

If baked pike just serve it to the table - it can look plain. But using fruits, vegetables, herbs, mayonnaise for decorating fish, you will get a bright, festive, aromatic dish. In addition, any housewife can cut carrots, cucumbers, peppers, lemon, radishes into various shapes.

To improve the appearance stuffed fish and add a piquant taste, use multi-colored vegetables and fruits.

Hot smoked fish serving

All varieties hot smoked fish have a delicate, mild taste. It is impossible to store it for a long time, therefore it is best to serve the product to the table immediately before a meal. It is in harmony with side dishes of potatoes, tomatoes, fresh cucumbers, peas. Serve the fish on a china platter.

Hot smoked fish - table setting

Lemon gives the delicate fish meat a special taste. Culinary experts also advise adding white sauce or homemade mayonnaise with herbs to such a dish.

Hot smoked mackerel - how to serve the dish?

IMPORTANT: For serving fish dishes, use dishes made of porcelain, faience, wood, clay, cupronickel, thick glass, crystal. Cold appetizers, salads are served in salad bowls, large dishes. Fried fish is most often served in oval vessels. The baked fish can be served to guests in special trays or on pretty sheets.

Video: Options for serving a fish table

Sandwiches are one of the types of snacks for any festive table. Despite their simplicity in preparation, they can be served and prepared in different ways. It doesn't matter what your sandwich will be with, how it is decorated is important. Agree that the appearance of a dish influences a lot. The sandwich originally includes a large variety of products in its name. These are fruits, vegetables, fish, meat and meat delicacies.

The basis of a classic sandwich is bread. According to its variety, it differs into several varieties. Since we are talking today about sandwiches with red fish, the type of bread here can be different from white classic to black whole grain. Of course, it already depends on the choice of the culinary specialist.

We remember that the filling is taken as the basis of any sandwich. Agree, a piece of fish cannot lie on an ordinary piece of bread, which is absolutely not smeared with anything. Yes, and here the choice is very diverse, from classic butter to the endlessness of your imagination. It can be a mixture of cream cheese, and mayonnaise, and an original sauce.

And how useful are properly prepared sandwiches for our body. Well, for example, let's take the same red fish. This is a complete protein, useful vitamins of groups A, B, D, E. We also do not forget about vegetables and fruits, which not only will not harm our figure, but will make it even slimmer. Olives, olives, capers not only give a pleasant spicy taste to our sandwiches, but also saturate our body with useful fatty acids such as omega-6 and omega-9.

A pleasant combination of curd cheese with lightly salted or smoked salmon always captivates with its taste. The tenderness of the lettuce leaves will add freshness and juiciness. In addition, making such a sandwich will not take much of your time and effort.

We need (for 3 pieces):

• 3 small buns
• 3 lettuce leaves
• 50 - 100 gr salmon
• 6 cucumber slices
• 50 gr of curd cheese
• greens to taste

Preparation:

1. Cut the bun in half and lightly dry on one side in a heated frying pan. You can also use the oven for drying. Especially if the number of blanks exceeds the size of the pan.

2. Put curd cheese on the dried buns and spread over the entire surface. If for some reason it was not possible to purchase cottage cheese, you can replace it with soft cottage cheese. It is better that it be bland and slightly salted.

3. Rinse the lettuce leaves. Pat dry with paper towels. Then put them on curd cheese and press lightly against it.

Probably everyone knows that lettuce leaves are rich in vitamins, and it should be consumed in food as often as possible.

And in combination with fish and cheese, it is not only healthy, but also delicious!

4. Peel the salmon with a knife. Then try to cut it into very thin pieces. The thinner the better. They can simply be laid out on a bun, not one plate at a time, but more. This will make the sandwich look much more interesting. Put the cut pieces on a lettuce leaf and press lightly.

Any red fish can be used instead of salmon.

5. Rinse one small cucumber and cut into thin slices. Place on top of the salmon and sprinkle with chopped herbs on top. Greens can be anything. It all depends on your taste. It can be parsley or dill, green onions. However, if you prefer to make a sandwich without greens, then you do not need to add.

6. Close the bottom of the bun with the other half.

The sandwiches are ready and can be laid out on a nice dish or flat plate.

The same sandwiches can be made in smaller sizes, where crackers can be used instead of buns. Or, using the cookie cutter to cut out various shapes in the form of an asterisk or a heart, and arrange them.

It will look very pretty and festive!

Red fish and cream cheese sandwich recipe

This sandwich has a beautiful name crostini, and its peculiarity is that the loaf is pre-fried in vegetable or butter.

We need:

• salmon - 250 - 300 gr
• cream cheese - 150 gr
• sour cream - 100 gr (instead of cream cheese)
• Greek yogurt - 100 gr (instead of cream cheese)
• loaf
• greens to taste
• vegetable oil for frying (butter can be used)

Preparation:

Such a sandwich turns out to be very beautiful in design, although it is very simple to prepare.

1. Cut the loaf into thin pieces.

2. Heat vegetable oil or butter in a frying pan and fry the slices on both sides. Put on a layer of paper towels so that all the oil is glass. You also need to allow the pieces to cool.

3. Meanwhile, prepare the cream cheese. And also peel and cut the salmon.

4. Put some cheese on the cooled pieces of loaf and arrange the sliced ​​pieces of red fish nicely.

5. Now it only remains to decorate the sandwiches and serve such beauty on the festive table.

Delicious recipe with salmon and red caviar

Today we will prepare festive sandwiches with salmon and red caviar. The combination of these two ingredients will make our sandwiches very tasty.

And in combination with cream cheese, they will not only be tasty, but also tender. As part of such a sandwich, you can use not only salmon. But it is still advisable to use salmon fish.

Agree that if you cook it from herring and caviar, the first will not only spoil the taste of the dish, but also reduce the quality.

We will need:

• 2 slices of black bread
• 50 gr cream cheese
• 100 - 120 gr salted salmon
• 2 tablespoons red caviar
• 1 lemon
• greens to taste

Instead of salmon, you can use trout, or pink salmon, or coho salmon.

Preparation:

1. Peel the fish. Cut into long thin slices. And then divide them into two halves.

2. Thoroughly rinse and dry the greens, then chop finely. Mix it with cream cheese and mix thoroughly.

3. Rinse the lemon, dry and cut. First, into rings, and then cut each ring into four more parts.

4. Cut the pieces of black bread into 4 pieces so that 4 identical squares come out.

5. Spread the mixture of cream cheese and dill on the bread.

6. Arrange the sliced ​​salmon so that they completely cover the surface of the cream cheese.

7. On top of the salmon again coat with a mixture of cream cheese and dill, and repeat the layer. We arrange the fish slices so that the edges do not hang over the edges, but correspond to the size of the bread.

8. On top of the fish, spread the lemon wedges, pressing lightly.

9. Put red caviar on top of everything with a small spoon. It is not necessary to press, but on the contrary to give airiness.

10. Top of the sandwich can be decorated with a sprig of dill. And you can lay them out on a large flat dish, which in the future will show off on our festive table.

A simple recipe with red fish and cucumber

This is such a simple option that it is difficult even to describe it. Gathered all the ingredients together and the sandwich is ready.

We need:

• red fish
• cucumber
• black bread

Preparation:

1. Cut the bread into pieces.

2. Brush it with any non-hard cheese. Creamy, curd cheese will do. And you can use such varieties as feta, Adyghe, suluguni and any other pickled cheeses.

3. Cut any red fish into long thin strips and put on bread.

4. Cut the cucumber thinner and put the slices on top of the fish.

5. Sprinkle with fresh finely chopped dill.

That's the whole recipe.

Original sandwich with salmon and avocado

Sometimes you want something new and unlike anything else. And then the idea comes to combine two amazing ingredients in one dish.

This version of the sandwich is just a godsend for connoisseurs of culinary masterpieces. I suggest you enjoy a simple but delicious sandwich with salmon and avocado. I will not talk about the beneficial properties of avocados, probably everyone has heard a lot about them. Better to start cooking right away.

We need:

• salmon - 200 gr
• baguette - 1 piece
• radish - 1 bunch or 150 gr
• ripe avocado - 1 pc
• cream cheese - 50 gr
• parmesan - 50 gr
• arugula - 30 gr
• olive oil - 50 gr
• salt, pepper, herbs to taste

Preparation:

1. First, cut the baguette into halves, and then divide each half into two parts again. Dry slightly in the oven. Dried bread tastes much better in any sandwich.

2. Rinse and peel the avocado. We release it from the bone. When buying this exotic fruit in the store, pay attention to its appearance. It should be absolutely green, without any black depressions, soft and fresh. Cut the peeled avocado into pieces and beat with a blender.

3. Add salt and pepper to taste, and cream cheese to the whipped puree. Mix everything thoroughly.

4. Rinse the radishes and clean them of excess tails. Cut into thin slices.

5. Rinse the arugula, finely chop and mix with radish, lightly seasoning with olive oil.

6. Cover the dried baguette with a mixture of avocado and cream cheese.

7. On top of the mixture of avocado and cream cheese, place a randomly chopped salmon, on top of it we put a salad of radish and arugula. Sprinkle everything with grated Parmesan.

The sandwich turns out to be beautiful, tasty and very tender. Avocado puree gives it an original taste. And thanks to him, all the ingredients adhere perfectly to the surface of the baguette.

The most delicious and beautiful sandwiches on the festive table

What a variety there is in the preparation of sandwiches. You can combine fish with anything, there are a lot of examples. There are options when your favorite salad is on a piece of bread and looks great there. Take the same one. It can be laid out in a tartlet, or simply on a slice of black bread. There are a lot of options, the main thing is not to forget to fantasize.

Let's dream a little together and we. I propose to make a simple sandwich, but it will not be a very simple ladybug to decorate it. In this version, we will combine both vegetables and fish, and also add canned olives and herbs for decoration.

We need:

• baguette - 1 piece
• cherry tomatoes - 150-200 gr
• boneless olives - 70 gr
• salmon - 100 - 150 gr
• butter - 70 gr

Preparation:

1. Cut the baguette into small pieces. Dry them in the oven. Cool the pieces and coat with butter.

2. Cut the salmon into thin slices and place them on oiled baguette pieces.

3. Wash the cherry tomatoes, cut in half, place on top of the salmon and garnish with olives. Pre-cutting them into small pieces.

4. Decorate the finished sandwich with herbs, after rinsing and drying it.

It's so simple and beautiful to prepare a delicious appetizer dish for a festive table. Here's another simple option.

A simple recipe for cooking with feta cheese

I will tell you about one more version of a not complicated, but very interesting sandwich. Which will include salmon. For the holiday, it may well be replaced with red caviar.

We need:

• baguette - 1 piece
• feta cheese - 100 gr
• lightly salted salmon - 100 gr
• greenery
• olives, cucumber for decoration

Preparation:

1. Cut pieces of baguette and dry in the oven until they are lightly crunchy.

2. Cut the feta cheese into thin plates, and without spreading it, just spread it on slices of bread.

3. Top with fish, cut into long thin slices and rolled into a tube.

4. Top with a sprig of parsley.

Place on a plate and garnish with cucumber slices and olives.

Or cook it like this. The decoration for the festive table is just super!

There are many ways to design. Therefore, catch inspiration, turn on your imagination, and cook beautifully and deliciously!

Cooking sandwiches with red fish and lemon

Classic sandwiches always come in handy, for whatever holiday they are prepared. They will decorate your table and cheer up your guests with their unique shape.

Tell me, do you have cookie cutters? And how do you apply them besides this? Or prefer to use them only for their intended purpose. I offer you a new use case. Yes, yes, exactly for making sandwiches.

We need:

• Baton - 1pc
• lemon - 1/2 part
• salmon - 100-150 gr.
• butter - 70 gr.
• greenery
• cookie cutters

Preparation:

1. Cut the loaf into thin slices as usual. And with the help of a form, cut out the given figures by pressing on the bread. We do it carefully without rushing.

2. Smear the finished bread with butter, place the lemon cut into thin slices on it (rinse beforehand). Lay a rose made from thinly sliced ​​salmon pieces on top of the lemon. Place it carefully on the workpiece.

3. Put the finished products on a plate and garnish with a sprig of parsley.

Here is such a not complicated, but very original recipe for a delicious appetizer for the festive table.

Sandwich with red fish and kiwi

An original combination of fish and kiwi. I suggest you try it, you will not remain indifferent. Combination of exotic fruit with sea fish.

We need:

• kiwi - 1 piece
• Peking lettuce leaves - 100 gr
• smoked salmon - 70 gr
• loaf - 1 pc (you can use black bread)
• greens and olives for decoration

Preparation:

1. Cut the loaf into pieces. You can use the cookie cutters to give the piece a more original shape. Dry the pieces in a pan.

2. Cut the Peking lettuce leaves into pieces so that their size approximately corresponds to the size of a piece of loaf.

3. Rinse the kiwi, peel and cut first into round pieces, and then cut them into two more rugs.

4. If necessary, peel the fish and cut into small pieces.

5. Put a cabbage leaf on each piece of loaf, then put fish and kiwi slices on it.

5. The finished sandwich can be decorated with sprigs of dill or parsley. And also put olives or olives.

A simple and delicious sandwich is ready. On the table, it will look bright and colorful, and will certainly not leave your guests indifferent.

But the following recipe may not be classified as sandwiches, but it is so delicious that it is simply impossible to ignore it.

Pancake-based salmon snack sandwich

If you know how to bake pancakes, then this recipe is definitely for you.

There are just a huge number of recipes for making pancakes. You can take one of them. But the only thing I would like to draw your attention to is that they are not baked sweet.

We will need:

• salmon - 300 gr
• cucumber - 1 piece
• Dutch cheese plates - 8 pcs.
• mayonnaise - 50 gr
• greens - 1 bunch

Preparation:

1. Bake pancakes. Then put one of them on a plate and grease with mayonnaise, sprinkle with chopped herbs (pre-washed and processed).

2. Lay the Dutch cheese on top of the herbs and press lightly.

3. Peel the salmon. And cut into thin slices with a sharp knife.

4. Place the finished salmon slices on top of the Dutch cheese and gently wrap the pancake, especially without pressing on it when rolling.

5. Cut the finished stuffed pancake slightly obliquely into small pieces. This will look much more beautiful on your table.

Serve and enjoy!

With what you can cook sandwiches with red fish on the festive table

As we have already examined today with examples of today's recipes, sandwiches can be prepared with any red fish. It can be salmon, and trout, and salmon, as well as pink salmon and coho salmon.

Sandwiches with such fish turn out to be bright and colorful, as well as they are hearty and nutritious. And therefore they are a favorite snack for any holiday.

Well, it is clear that in any sandwich there is also bread. It can be either white or black. So, for example, Borodino bread can be an excellent option for cooking.

Bread, loaf, baguette can be both soft and crispy. To do this, it is dried in a toaster, microwave oven, in a dry frying pan and in the oven. And we specially considered another of the options where it can be fried in a pan in oil. Let me remind you that this is how crostini is prepared.

The next component is various cheeses. You can also take cottage cheese, thick sour cream and thick yogurt as a base.

Well, as additional elements, you can use lettuce leaves, cucumber; met options where zucchini is used. From fruits - this is avocado, kiwi. Often one of the layers is lemon, or lime. And of course, olives, olives and various greens are taken for decoration.

And this is how you can arrange sandwiches for the festive table.

I especially like this kind of design. It is called "Red Poppies". Gorgeous, even to eat it is a pity for such beauty.

Instead of fresh cucumber, salted is often used. And this version of the appetizer is no worse than with a fresh one. Yes, and you can arrange it as beautifully. It's just that the eye is happy!

But what kind of flower can be made from red fish. And arrange the leaves in the form of a sliced ​​cucumber and green salad leaves.

Here are how many recipes and ideas we got today. You can choose one of them and repeat it in its entirety. Or you can choose ideas from different recipes and combine them into your own version.

The main thing is that we understood what the red fish is combined with. And now we can easily prepare any options. After all, very soon the New Year. And then February, March with their holidays. And even birthdays. On all these holidays these diners will be very out of place.

I wish you great holidays any month of the year.

And Bon Appetit!

• - Lax, gravlax and smoking -

  To begin with, you should still figure out what features each of the chosen methods of preparing fish fillets has, since each of them has its own name. It's not all that difficult.

  The so-called lax (lox) is nothing more than the name of red fish literally translated from Yiddish, the fillet of which is usually prepared by simple soaking in a simple brine for several days. The second method - gravlax - not without reason has the word “lax” in its name, because all its difference from the first comes down to a more complex brine composition, in which you can find dill, horseradish, and sometimes juniper berries with vodka. Smoked salmon, in addition to the obvious addition to the recipe of the smoking process itself, is distinguished by the wider use of fish meat, and not only fillets from the abdominal region.

• - Matthew Dillon's 3 Day Brine Lax -

  Ingredients:
  Salmon or halibut - 700 gr
  Cold water - 3 cups
  Kosher Salt - 0.3 cups
  Dill - 1 tsp
  Anise seeds - 1 tsp
  Coriander seeds - 1 tsp
  Dill - 6 branches
  Parsley - 6 branches
  Cilantro - 6 branches
  Garlic, chop - 4 cloves
  Shallots, chopped - 1 pc

  For the sauce:
  Fresh lemon juice - 0.5 cups
  Garlic, chop thinly - 3 cloves
  Shallots, chop - 2 pcs
  Chopped parsley - 0.5 cups
  Chopped mint - 0.5 cups
  Chopped dill - 0.5 cups
  Sliced ​​chervil - 0.25 cups
  Lemon zest, grate - 1.5 tsp
  Anise seeds, crush - 1 tsp
  Red pepper - 1 tsp
  Grape seed oil - 1 cup
  Salt, pepper - to taste
  

  Preparation:
  1. Rinse and dry the fish. Place the fillets in a deep baking dish. In a large bowl, combine water and salt, then add dill seeds, anise seeds, coriander seeds, herbs, garlic and shallots. Pour the brine into the mold, and cover the fish with a clean towel on top so that it is slightly moistened. Wrap the mold with plastic wrap and refrigerate for 3 days by turning the fish over and changing the towel after the first 36 hours.
  2. Drain the brine and clean the surface of the fish from adhering particles. Place fish skin side down on a baking sheet and refrigerate for another 2 hours.
  3. Mix lemon juice with garlic and shallots in a bowl, let it brew for 20 minutes. Pour in parsley, dill, mint, chervil, lemon zest, anise seeds, pepper, add oil, salt, pepper and stir.
  4. Cut the fillets on the work surface, separating small pieces from the piece and skin. Serve them with the sauce, adding sour cream, gherkins, black bread and mustard if desired.

• - Gravlax by Andrew Zimmern -

  Ingredients:
  Salmon fillet with skin without bones - 700 gr
  Cumin seeds - 1 tbsp
  White pepper - 2 tablespoons
  Kosher Salt - 0.5 cups
  Sugar - 0.5 cups
  Brown sugar - 0.25 cups
  Chopped dill - 2 cups
  Chopped parsley - 2 cups
  Red pepper - 1 tsp
  Lemon zest - 1 tablespoon
  Scandinavian alcoholic drink "Aquavit" - 3 tbsp.
  Bagel, cream cheese / pancakes / scrambled eggs for serving

  Preparation:
  1. Mix chopped spices in a bowl with salt, sugar, dill, parsley, zest and alcohol.
  2. Place the fillets in a glass or ceramic container, skin side down and spread the spice mixture evenly over the surface. Wrap the dish in plastic and refrigerate for 2-3 days. The dish can be served as soon as the fish is saturated with aroma and the edges of the fillet are slightly dry.

• - Smoked Salmon with Orange Peel by Jason Alley -

  Ingredients:
  Processed salmon fillet - 800 gr
  Brown sugar - 2 tablespoons
  Ground coriander - 1 tsp
  Grated zest of 1 large orange
  Vodka - 2 tablespoons
  Kosher salt - 2.5 tablespoons

  Preparation:
  1. Place in a deep skillet (preferably in a wok) half a cup of small hardwood chips. Put a layer of foil on top and make sure that the lid seals the pan sufficiently tightly, otherwise prepare a couple more layers of foil instead of the lid.
  2. Put the pan on a fire in a well-ventilated area and as soon as smoke begins to rise from the chips, place the salmon fillets skin side down on the foil, and then cover tightly with a lid or several layers of foil. Keep the pan closed over the fire for 30 seconds and the same amount, removing from it.
  3. Place the fillets in a glass dish, skin side up. Combine salt, sugar, coriander, orange zest, spices and vodka in a separate bowl, then rub the fish with the resulting mixture. Cover the container and refrigerate for 3 days.
  3. Rinse the fillets and dry with a paper towel. Using a sharp knife, cut the salmon at an angle into thin slices. Can be served at the table.

Red caviar has become an everyday dish for many. But even many of these lucky ones cannot imagine a holiday without caviar. And what can we say about those for whom salmon caviar on a weekday is a luxury. Although caviar is not in short supply, it is still considered a delicacy that can decorate any, even the most chic table. And if you try, you can surprise the guests not with the caviar itself, but with its original presentation. So, how to serve caviar to the festive table?

Sandwiches with red caviar

The most familiar and traditional way of serving caviar is sandwiches. Classical caviar sandwich: a slice of white loaf is spread with butter, caviar is placed on top with a thin layer. However, even a dish as simple as sandwiches with caviar, you can diversify.

First, instead of a fresh soft loaf, you can use crispy toast or toasted slices of bread (croutons).

Secondly, instead of butter, you can use heavy cream as a "substrate" for caviar - they are not as greasy as butter, so you can take more of them. Cream, by the way, can be tinted with the juice of fresh herbs or carrots. And if you grind, for example, tuna with cream, you get the most delicate fish paste as a substrate for caviar. Another option: grind the cream with cottage cheese, salt and herbs. Almette-type curd cheese is also suitable.

Thirdly, you can get creative with the shape of bread slices by cutting the loaf into hearts, circles, triangles, etc.

Well, fourthly, it is worthwhile to conjure over decorating sandwiches with caviar. Most often sandwiches with red caviar decorate with lemon (this is also a very tasty combination), olives, herbs. The taste of caviar goes well with the taste of fresh and lightly salted cucumbers, while the cucumber slices will liven up the sandwich.

You can supplement a sandwich with caviar with a strip of omelet or even a whole fried egg - eggs and caviar, as you know, make up a completely harmonious tandem. can be made high - two or three layers. At the same time, it is worth smearing the sides with oil and sprinkling abundantly with greens - it turns out bright and beautiful. The interlayer between the slices of the loaf can be, for example, red fish or herring oil.

Caviar on crackers. You can serve caviar in the form of small sandwiches, but do without bread, replacing it, for example, with unsweetened crackers. You can use the following cream as a substrate for caviar: take softened butter and Almette-type cottage cheese in equal amounts, add curry to taste, mix thoroughly. Grease crackers with cream, put a teaspoon of red or black caviar on top - both beautiful and tasty! True, you need to leave such mini-sandwiches for at least an hour to soak, and then serve.

Sandwiches are, of course, not the only way to beautifully serve caviar to the festive table. There are various caviar snacks- delicious and original

How to serve caviar to the festive table? Prepare caviar snacks!

1. Tartlets with caviar: recipe. Tartlets are small baskets baked from shortcrust pastry. Tartlets are used just to serve various snacks beautifully, tasty and conveniently - usually cold ones. Including caviar.

A simple recipe for tartlets for salty snacks: take a pack of butter or butter margarine (a pack, as a rule, has a mass of 200-250 grams), soften, add 3-5 full tablespoons of sour cream, an egg, a pinch of salt. To mix everything. Gradually add flour in small portions (you can add a little baking powder to the flour beforehand), kneading the dough. The result should be a not very soft, but plastic shortbread dough. After kneading the dough to a homogeneous consistency - so that it stops sticking to your hands and the table - you need to put it in the refrigerator for at least an hour, covering the dishes with the dough with a lid so that it does not wind up.

After an hour or two, the dough is taken out, rolled out in a very thin layer. Then circles are cut out of the dough to fit the molds. The molds can be gently greased with a brush with vegetable oil or butter. The mugs are placed in molds, pressed against the bottom and walls, after which they are pierced in several places with a thin toothpick or fork. To keep the tartlet in shape during baking, it is worth filling it with peas. After that, put the molds on a baking sheet - and in the oven. Tartlets are baked at a temperature of about 220 degrees for about 10 minutes. They should be lightly browned.

Remove the baked tartlets from the molds, sprinkle the peas, then leave the baskets to cool, and then stuff. Tartlets are usually filled with “cream” first and then caviar on top. As a cream, butter or salted creamy cheese or creamy curd mixture is used. Chopped herbs or chopped boiled yolks, chopped fish, etc. can be added to butter or cream. Caviar is neatly placed on top.

The recipe is quite simple, but how it diversifies the festive table! If you are used to serving caviar on bread slices, be sure to cook next time tartlets with caviar .

2. Serving caviar on cucumbers. Fresh cucumbers are cut into thick circles or columns and laid out on a plate in an upright position. A notch is made from above in the pulp of the cucumber with a teaspoon. After that, the cucumbers need to be salted. The cavities are filled with salted sour cream with fresh chopped herbs, and caviar is placed on top - delicious, healthy, and beautiful! You can combine the filling for cucumbers, taking not only caviar, but also slices of red fish. However, fantasize!

3. Volovany with caviar: a recipe. Volovany are French round (although modern housewives make them both triangular and square) puff pastries, which are baked separately, cooled, and then filled with cold filling. Under the caviar, the French women baked very miniature oxen, in each of which they put one teaspoon of caviar.

Puff pastry for bullocks You can prepare it like this: take 150 g of butter or margarine and chop it with a knife, sprinkling it with flour all the time. When the oil becomes soft, homogeneous, prepare a liquid for the dough: take half a glass of cold boiled water, add half a teaspoon of citric acid or vinegar, a pinch of salt, mix. Drive 1 egg into the water, mix it again. Add liquid to butter and flour. Gradually introducing the rest of the flour (how much the dough will take), knead everything - first with a knife, then with our hands. When the dough becomes thick, start kneading it on the table. The main thing is to achieve uniformity, plasticity and elasticity. Roll the dough into a ball and refrigerate.

Lightly soften 100 g of butter, sprinkle with flour to make it thick, viscous. Roll out or blind a flat square out of butter and put it in the refrigerator too. In an hour we will take out the dough, roll it out thinly, put our butter and flour in the center. After that, fold the dough with an envelope so that the butter is inside. Now roll out the dough, but only in one direction. Fold it back several times and put it in the refrigerator for 15-30 minutes. Take it out of the refrigerator again, roll it out thinly (moving it with a rolling pin only in one direction), fold it in an envelope and put it back in the refrigerator for 15-30 minutes. Let's repeat this three times. After that, we will begin directly molding the volovans.

To do this, roll out the dough in a thin layer and cut out small round cakes from it. In half of the cakes, make round holes in the center, turning the circles into rings. On sale, by the way, special molds for cutting dough under the shuttlecocks. Grease a baking sheet with vegetable or butter, put our circles of dough on it (not rings, but cakes without holes!). Lightly knock one raw egg with a fork and grease our circles with it. Then, on top of each circle, place the rings (cakes with holes) evenly. They do not need to be pressed in or held together - you just need to lay them flat. Lubricate the rings with an egg too. Place the baking sheet in a well-preheated oven and bake until the dough is browned.

Volovans can be made high by placing several rings on one circle. If you cut out not circles, but squares - an appetizer "Volovany with caviar" get square. Fill the cooled volonets with softened butter with chopped herbs or cream cheese cream, and put caviar on top. The French caviar appetizer is ready!

4. Cold appetizer “Caviar with onions”. Cut the sweet red onion into small boats. Salt sour cream or heavy cream, add spices to taste, chopped herbs. Put the resulting cream in onion boats, put caviar on top - red or black. Place the boats on a large, flat plate.

5. Rolls of red fish with caviar. Cut red lightly salted or smoked fish into long thin strips, put a tablespoon of whipped butter on the edge of each, twist the rolls and place them vertically on a flat plate. Put a teaspoon of red caviar on top of each roll.

6. Snacks with caviar and potatoes. The taste of caviar goes well with the taste of potatoes. There are many options here. You can wash the peeled potatoes, cut them in half lengthways, and bake them on a baking sheet in the oven. When the halves are cool, take out some of the pulp with a spoon, filling the resulting cavity with butter and caviar.

Another variant appetizers with caviar and potatoes: Serve the caviar directly on the boiled young potatoes, placing a pad of salted sour cream or heavy cream between the vegetable and the caviar.

Delicious potato potato pancakes with caviar... The potatoes are grated, salt, an egg and a little flour are added to the resulting mass. Small pancakes are fried from this potato dough in a pan. You can serve the appetizer both cold and hot. A tablespoon of sour cream is placed on top of each pancake, and on top - red or black caviar. You can grease the whole potato pancake with black caviar and cover it with the second - you get a flaky snack, which, by the way, is served in some restaurants as a delicacy.

7. Snack "Caviar on chips"... Place the large Pringles chips on a large flat dish. On each chip, put a small rose of butter and a teaspoon of caviar - red or black. Decorate with fresh parsley. You need to cook just before serving - after a few hours, the dish will lose its taste, as the chips will become soaked, having absorbed moisture from the caviar.

8. Caviar on pancakes. Pancakes with caviar Is a traditional serving, almost as common as sandwiches with caviar... But this method can be diversified. Prepare pancakes. Grease each pancake with cream cheese and roll into a roll. Cut the resulting long roll into several small ones, place vertically on a flat dish. Put a spoonful of red or black caviar on top of each pancake-cheese roll. These rolls can be made with fried beaten eggs.

Serving caviar on the festive table should be beautiful! Try, experiment, not being afraid to make a mistake, because caviar is combined with many products: salted and unleavened pastries, any vegetables, fish, fried and boiled eggs, rice, etc. You have unlimited imaginations and bon appetit!

I also want to add an interesting recipe Olivier salad

OLIVIER WITH SALMON

- fresh salmon - 300 g (can be replaced with shrimp or crab meat - not with chopsticks);

- lightly salted salmon - 150 g

- Red caviar - 100g;

- boiled potatoes - 5 pcs;

- boiled egg - 3 pcs;
- pickled cucumber - 1 pc;
- fresh cucumber - 1 pc;
- canned green peas - 1.2 cans;
- onion - 1 pc;
- lemon - 1 piece;
- parsley - 1.2 bunches;
- mayonnaise - 100 g;
- salt;
- pepper;

Preparation:

1) Boiled potatoes, eggs and cucumbers, lightly salted salmon cut into medium cubes, chop parsley. Peel the onion, chop and marinate in lemon juice.

2) Cooking salmon fillets: if there is a double boiler, cut into small pieces and cook in it, if not, cook in a saucepan with a little water. Bring to a boil, add salt to the water and cook over low heat for 15 minutes. Then take out the finished fillet, cool and cut into small pieces.

3) Combine chopped vegetables, green peas, onions (no lemon juice), parsley and fish. Salt and pepper the salad and season with mayonnaise and caviar sauce.

ALL, ALL, FRIENDS HAPPY NEW YEAR !!!