Canapé fish assortment

The fillet is cut into small slices, after which wrap it with rolls, filling it in. Ingredients:

• fish - 60 Grams
• Black caviar - 40 Grams
• Red caviar - 40 Grams
• Butter - 150 Grams
• egg - 4 pieces
• parsley and dill - - To taste

Instructions

The fillet is cut into small slices, after which wrap it with rolls, filling each with black caviar. Eggs are boiled hard. After that they cool, clean, cut in half along. Take out the yolks, which should be grinded to a homogeneous mass with a piece of butter. Proteins are put on a dish and stuffed with a mixture of yolks and butter. Then they should lay out fish rolls and red caviar. Before you serve the canape to the table, decorate this dish with a small mesh of butter, and also tear on top with fresh chopped parsley or dill.

Servings: 4