Shrimp balls with sesame seeds
Ingredients: 300 grams of peeled shrimp, 3 tablespoons of sesame seed, 1 egg white, 1 teaspoon table wine, ¼ teaspoon sodium glutamate, 1 tablespoon corn starch, 6 tablespoons vegetable oil.
Preparation. Shrimp washed, dried and moved into a homogeneous mass. Add wine, sodium glutamate, salt, egg white and mix. Form the balls as large as a walnut and roll in sesame. Fry the shrimp balls in the warmed vegetable oil until they turn golden. When serving, we will decorate the dish with greens.
Shrimp "under the fur coat"
Ingredients: 500 grams of shrimp, 500 grams of hot smoked salmon, 1 head of onions, 1 vegetable broth, 2 teaspoons of lemon juice, 2 tablespoons gelatin, 250 grams of mayonnaise.
Preparation. Soak gelatin in cold water until the grains are cold. We put it back on the sieve, let the water drain and on the water bath we heat it until it dissolves completely. Onion finely chopped. The fillet of pink salmon is crushed, add onion, mayonnaise and mix everything. Shrimp boil in vegetable, boiling broth for 2 minutes, recline, cool and clean. Strain a glass of broth and add the lemon juice. Half of the gelatin will be introduced into the warm broth, heated, constantly stirring, until gelatin is completely dissolved. The remaining gelatinous solution is combined with the fish mass. We decompose the fish mass into 8 molds, level the surface and decompose the shrimp. Fill the chilled jelly and put it in the fridge for 2 hours. Before feeding the molds perch into hot water for a few seconds, turn the contents over into the plate.
Cheese, Far Eastern
Ingredients: 65 grams frozen fillets of squid, 20 grams of hard cheese, 10 ml of milk, 25 grams of butter, salt.
Preparation. Boil the squid, cool it, let's go through the meat grinder two times, add soft butter, milk, grated cheese, salt. Form a loaf and cool in the refrigerator.
Seafood with sauce
Ingredients: 80 grams of canned krill meat, 80 grams of fresh frozen shrimp, 80 grams of freshly frozen squid, 1 tablespoon of lemon juice for seafood, and 1 teaspoon of lemon juice for sauce. One tablespoon chopped parsley and dill greens, ¼ teaspoon ground chili, 2 tablespoons soy sauce, 4 tablespoons mayonnaise, green salad leaves.
Preparation. Defrosted shrimps are washed and let down in salted boiling water. Cook for 3 or 4 minutes from the moment the water boils, then cool and clean. Defrosted squid washed, cleaned, put in salted boiling water and cook for 3 minutes. For the sauce, mayonnaise is mixed with herbs, pepper, lemon juice and soy sauce, salt and mix. Meat squid, shrimp, krill slices, put on lettuce leaves, and sprinkle with lemon juice. Cooked sauce served separately.
Appetizer of squid
Ingredients: 150 grams of squid, 1 tablespoon of ketchup, 1 teaspoon of mustard, 2 pieces of radish, 2 cucumbers, salt to taste, parsley, 4 teaspoons of vegetable oil, 2 tablespoons of 3% vinegar.
Preparation. Squid clear, wash, boil in salted boiling water for 2 minutes, cool and cut into strips. In the middle of the dish we put the squid, in a circle we will spread out the radishes and cucumber cut into slices. We will issue greens. For the sauce we mix mustard, vinegar, ketchup and butter. Sauce served separately.
Tomato "cups" with shrimps
Ingredients: 120 grams of boiled shrimp, 10 grams of parsley, 2 tablespoons of mayonnaise, 2 tablespoons of lemon juice, 1 cup of rice, 1 cucumber, 8 tomatoes, salt.
Preparation. We'll clean the shrimps, and leave 8 shrimps to decorate the dish. Tomatoes are washed, cut off the upper part, remove the upper part and remove the septums with seeds. Mix rice with mayonnaise, chopped parsley, lemon juice, crushed shrimp. We shall salivate, pepper. Fill the "cups" of tomatoes with the mixture obtained and decorate with shrimps, cover with the cut part. Cucumber is washed, cut into circles, put on a dish, in the center we put tomato "cups and everything will be decorated with greens.
Banquet dish "Captain's Odyssey"
Ingredients: 12 pieces of tiger shrimps, half a lemon, 30 grains of pomegranate, half a glass of vegetable oil, 20 grams of dill greens, 2 cloves of chicken, 70 grams of marinated champignons, 1 beet, 2 eggs, 300 grams of mackerel fillets, pepper ground white, 20 grams of leaves green salad. 2 tablespoons mayonnaise, sugar, salt to taste.
Preparation. Shrimp we clean, fry in oil. Fish fillets crush, add eggs, we'll crash, bake an omelet. For filling beets we will cut on a grater, we shall add chopped mushrooms, greens, we shall salted garlic. On the finished omelet we'll lay out the stuffing, roll it with a roll and cut it into portions. For sauce, lettuce leaves let's pour through the meat grinder and pepper. Add sugar, mayonnaise, mix, salted, pepper, let's pass through the meat grinder salad leaves and mix. When serving shrimp and omelet we lay out on the dish, we will arrange with slices of lemon, lettuce leaves, sprinkle with pomegranate seeds, sauce.
Herring with sour cream and apples
Ingredients: 2 small herrings will need 1 onion, 2 sweet and sour apples with dense flesh, ½ cup sour cream, chopped green onions, 3 or 4 parsley sprigs, ¼ lemon, salt, sugar, spices.
Preparation. Herring is divided into fillets, without bones and skin, cut into pieces. Soak the fillet of salted herring in cold milk. Apples should be rubbed on a large grater, combine with chopped onions, lemon juice, sugar, salt, sour cream and mix. Cut the herring into pieces of herring, put it in sour cream, mix it with onions and apples, decorate with parsley and green onions.
Smoked or salted fish with mushrooms
Ingredients: take 1 mackerel or horse mackerel, weighing about 300 or 500 grams, ½ cup of mayonnaise with sour cream, ¼ lemon, 3 tablespoons vegetable oil, 8 or 10 boiled mushrooms, 2 onions, sprigs of greens.
Preparation. We divide the fish into fillets without bones and skin. Onion cut into strips and fry in vegetable oil. Boil the mushrooms and cut them into slices, then fry and chill. On a dish we will lay slices of a fish, on them we will put onions, slices of fried mushrooms, polish mayonnaise with sour cream. We decorate with lemon slices and green sprigs.
Fish with green tomatoes and pepper
Ingredients: ½ kg of fish, 3 or 4 tablespoons of vegetable oil, 3 or 4 cloves of garlic, 2 onions, sliced greens, 4 or 5 green tomatoes, 4 peppers, 5 or 6 carrots, 2 cups of water, salt, spices.
We divide the fish on the fillets without bones and peel and cut them into pieces. Carrots, tomatoes are cut into crowbars, peppers and onion rings. In a deep frying pan, let's put vegetable oil, put the greens and vegetables, warm up for 5 or 7 minutes, add the pieces of fish and stew for 15 or 20 minutes. In the end, add chopped garlic. Cool the fish with vegetables in a sealed container and serve on the table in a cold form in a salad bowl, sprinkle with herbs.
Cod liver paste
Ingredients: a can of canned liver, ¼ lemon, ½ pack of butter, 2 egg yolks, chopped greens.
Preparation. The liver of cod is separated from the spices and fat, we combine it with the boiled yolks and let it pass through the meat grinder. We combine the mass with the softened butter, chopped greens, bring to the desired taste with lemon juice and mix well. For the flavor, add a little mustard.
Eggs with salted fish and caviar
Ingredients: 3 or 4 boiled eggs, 1 mackerel of cold smoking, 2 tablespoons of green peas, 3 tomatoes, 1 fresh cucumber, 1 or 2 teaspoons of mustard, ½ cans of capelin or pollock, ½ teaspoons of mustard, ½ half a cup of mayonnaise, parsley sprigs
Preparation. Eggs cut along into two halves, we cut the basis for stability. Yolks mash, mix with mayonnaise, mustard, and the resulting mass fill the egg whites. We cut the fish fillets without bones and skin with thin rectangles, turn them into a cone or funnel. Each cone with a sharp edge is inserted into the stuffed halves of eggs and carefully filled with caviar. The eggs laid in the center with eggs and fish are decorated with fresh tomato slices, cucumber, greens and green peas.
Tomatoes stuffed with hot smoked fish
Ingredients: for 5 tomatoes we take 200 grams of fish (bream, cod, perch, capelin), finely chopped onion greens, 1 or 2 cucumbers (salted or fresh), sprigs of greens, ½ cup of mayonnaise with sour cream.
Preparation. We cut the tops of tomatoes, gently remove the flesh, chop it, combine it with chopped fish, green onions, cucumbers and mix. Mass we will fill up with a part of mayonnaise. Tomatoes we shall salivate through an aperture, we will fill with forcemeat, we shall lay down on a dish, we will eat the remained mayonnaise and we will adorn with greens.
Forshmack from smoked capelin with rice
Ingredients: 500 grams of cold-smoked capelin, ½ lemon, 1 tablespoon of vegetable oil, 1 or 2 onions, 1 cup of boiled rice, finely chopped greens.
Preparation. Onions cut into strips and fry in vegetable oil. Boiled rice, capelin flesh, fried onion chop on a meat grinder, mix well, form into a briquette of rectangular shape and cool. When serving on the table foreshmak, cut into portions, put on a plate, decorate with slices of greens and lemon.
Salad with kiwi and trout
Ingredients: 175 grams of smoked trout, 1 teaspoon of lemon juice, 2 tablespoons of cream, 50 grams of roasted and thinly sliced almonds, 2 apples (cut out the core and cut into cubes), 1 kiwi, pepper, mint to decorate the dish.
Preparation. Remove the bones and skin of the fish. Cut it into pieces and put it in a salad bowl. Kiwis clean and cut into circles, and cut the mugs into quarters. Almonds, apples and kiwis lay out to the fish. Let's add lemon juice, cream, pepper. We mix, spread out on plates, decorate with mint leaves.
Cold fish with sauce
Ingredients: ½ kg frozen fish carcasses or fish fillets, 2/3 cup sauce, 1 pickled cucumber, 2 boiled potatoes, 5 or 6 leaves of green salad, 1 spoon of green peas, 1 sweet pepper, 1 or 2 tomatoes, parsley sprigs.
Preparation. For this dish we use hake, sea bass, sea pike, saithe, haddock, cod, pollock. We divide the fish on the fillets without rib bones and with fillets, cut into pieces of 50 or 80 grams, let it sit, and then cool in the broth under the lid. We cut out the lilies from tomatoes, cut the remaining eggs and vegetables into cubes. On the dish, let's spread the leaves of the green salad, put the pieces of fish skin down in the center, lay eggs and vegetables around the hills. Garnish with greenery. As a sauce we use sour cream with mayonnaise, mayonnaise with gelatin, mayonnaise with cucumbers and capers. Such sauces as horseradish with sour cream, horseradish with carrots and vinegar, horseradish with vinegar and beetroot, having a keen taste are served separately in the sauceboat.
You can change the way you feed cold fish. 1/3 of the norm of sliced eggs and sliced vegetables, we can dress with any sauce based on mayonnaise. We put in the center of the dish on the leaves of the lettuce, and on the vegetables from above we put the pieces of fish that are poured with the remaining sauce. Around the hill, we decompose the remaining eggs, vegetables, greens.
Pate of fish with tomato and sweet pepper
Ingredients: ½ kg of fish, ½ pack of butter, 1 teaspoon of tomato paste, ¼ lemon. One carrot, one onion, two sweet peppers, sugar, greens, salt.
Preparation. A fish fillet without bones and without a skin will admit. Onions, peppers, carrots, finely chopped, fried in butter, fried in butter until cooked, at the end add tomato paste. Finished vegetables and fish let's go two times through the meat grinder, combine it with soft butter, mix well, add sugar, salt, spread out on dampened forms and cool. When serving, pour the pate into slices, lay it in a salad bowl and decorate with greens.
Tuna salad with pomegranate
Ingredients: a can of canned tuna, 100 grams of butter, half a glass of boiled rice, 2 hard boiled eggs, 1 pomegranate, black pepper, salt.
Preparation. Tuna fillets shall be taken out of the jar, letting the juice drain, cut into small cubes. We cut the pomegranate with a knife, carefully break it in half and take out the grain. We mix tuna, rice, pomegranate seeds, finely chopped eggs, add pepper, salt to taste. Let's fill the salad with butter.
Smoked mackerel with horseradish
Ingredients: 200 grams of cold smoked mackerel, 6 black olives, 2 slices of lemon, 30 ml of horseradish sauce, 4 leaves of green salad.
Preparation. We will wash and merge the water from the salad, tear it with his hands into pieces, divide between 2 plates. Add the olives, then add the fillet of mackerel. Side put the horse-radish and decorate with a slice of lemon.
Marinated sea flounder with bacon
Ingredients: 4 pieces of sea flounder, 60 grams of butter, 150 grams of lean bacon, 3 tablespoons of sunflower oil, 1 teaspoon of mustard, 1 unprocessed lemon, tarragon sprig, 1 bundle of corn, 2 bunches of dill.
We'll wash the fish and get wet with a napkin. We make incisions in the form of a grid. We'll wash tarragon, fennel, dill, chop it up and fill it with slits. We will wash the lemon and drain it. Eat a little bit of zest to make it, on the tip of the knife, add to the greens. Let's squeeze the juice from the lemon and add it to the greens together with vegetable oil, with mustard and half a teaspoon of salt and pepper. All the mix, the resulting mixture of natrem fish from two sides, we cover and marinate for half an hour.
We cut the fat into small cubes and fry it in a frying pan until it crunches. Add 20 grams of butter, bring to the appearance of foam, remove the frying pan from the fire. In 2 frying pans, heat on medium heat for 10 grams of butter and for 5 or 6 minutes, fry on one side of one fish, then keep the fish hot. Also fry with 10 grams of butter 2 other fish. Once again, warm up the mixture of fat and butter. Put the fish on the dish, cover the resulting mass and sprinkle with dill.
Now we know how to prepare cold dishes and snacks from seafood. We hope you enjoy these recipes, and you will appreciate them.