Dishes from red caviar for a festive table

Dishes from red caviar are always a decoration of a festive table. The taste of the dishes is influenced by the appearance of the caviar in addition to the quality of the preparation. A saturated taste has a caviar of chum salmon, which is the largest "royal". Sockeye caviar is rather small and has a piquant taste with slight bitterness. The most common for us is roe salmon roe, which has a classic taste. The taste of trout caviar seems to many to be unusual. But it's up to you to decide which caviar you will use to make dishes from red caviar. Consider some recipes for dishes that are perfect for a festive table.

Thai salad with red caviar

To prepare this salad you will need: red caviar (150 g), salted salmon (200 g), rice (100 g), hard-boiled eggs (5 pcs.). Also red onions (1 pc.), Lettuce leaves and mayonnaise.

Rice boil, put into a sieve and in cold water rinse. In small cubes, cut the salmon, eggs and onions. All this add to the rice mix with mayonnaise. Lay the dish with lettuce leaves, and lay the prepared mass on the leaves. Place the red caviar on the whole surface of the cooked dish. The dish is not only beautiful, but also delicious.

Salad with red caviar (Laminated)

Ingredients: boiled eggs (6 pcs.), Boiled potatoes (3 pcs.), Hard cheese (150 g), canned squid (300 g), red caviar (150 g), mayonnaise.

Take the dish and lay a layer of squid (150 g), superfine the layer of mayonnaise. Then a layer of red caviar (half of the total quantity). Above grated eggs on a large grater (half), greased with majesty. Then a layer of potatoes and a layer of cheese (grated on a large grater), also half of the total, is smeared with mayonnaise. The following layers are located in the same way: squid, mayonnaise, caviar, eggs, mayonnaise, potato and cheese, mayonnaise. A ready dish can be decorated with greens and a crumbly egg yolk. As a result, a chic layered salad is prepared for the festive table, which is highly appreciated.

Portion salad with red caviar in tartlets

For this dish red caviar will need the following products. For salad: red caviar (100 g), champignons (300 g), sweet pepper (1 pc.), Peeled boiled shrimps (120 g), 3 cloves of garlic, the floor of the headdress, 2 tbsp. spoons of lemon juice. Also sunflower oil, greens, salt and pepper.

For the preparation of tartlets: flour (4.5 cups), sugar (50 g), margarine (300 g), egg yolk (3 pcs.), Soda (0.5 teaspoon, vinegar-drained), salt to taste. For dressing the salad, you will need mayonnaise, mixed with sour cream.

On a piece of sunflower oil you need to fry mushrooms with onions. As this mixture cools down, add the lemon juice, chopped garlic and greens, a little pepper. Stir everything and let it sit for 30 minutes. Cook the mixture and add prawns and chopped Bulgarian pepper. Add to the mass filling and mix everything.

Rub margarine with powdered sugar and yolks. Add salt and soda ash. Add flour and knead the dough. Dough the pie molds and bake until cooked at 180 degrees.

In the tartlets lay a ready-made salad and decorate with red caviar greens.

Oysters with red caviar and champagne sauce

We will need the following products: raw oysters in shells (12 pcs.), Caviar (150 g), butter (50 g.), Cream (2 tablespoons), salt and pepper. Also fish broth (300 ml), champagne (300 ml).

Oysters wash and open them with a sharp knife, kept with utensils, to collect liquid (oyster juice). Then cut off the muscle with which the oyster clings to the sink, remove the oyster. Wash the shells well and set it aside.

To prepare the sauce, pour into a saucepan, passed through a sieve liquid from the shells, as well as fish broth and champagne. There you can add spices to taste. This all put on the boil until the volume of the sauce is reduced to 300 ml. Then add the cream, bring to a boil. Oysters omit the boiling sauce for 1 minute, remove them and place them in a warm place so that they slowly cool down.

Strain the sauce and pour it back into a saucepan, bring it back to the boil. In a warm sauce, taken from the fire, add butter and whisk, the shake will not become uniform. Add in this mass of a little more champagne to the air became a sauce.

Put a layer of rock salt on the warmed dish. On the salt decompose (half of them) and put in each oyster. Oysters with a pitcher, and on top of a teaspoon of caviar. The dish can be decorated with greenery. This dish is perfectly suitable for a festive table.

Volovany with caviar

To prepare the volosts you need a ready-made puff pastry. Rinse the puff pastry plate to a layer 0.5 cm thick. Next, cut the mug from the dough. Half of the circles should remain whole. But in the circles that have been made, make round holes in the middle, for example a glass. Pure the grease with protein, check the mugs with holes and bake for 15 minutes in the oven. In the finished baking there will be holes, where you put a piece of butter and grated cheese, on top with red caviar. You can ready-bound top with a lemon juice.

Potatoes with red caviar

To cook this dish, take the boiled small potatoes (1 kg). Take sour cream (250 g), 50 g of red caviar, dill and lemon juice (with 0.5 lemon). Mix everything. This dish is served hot. Pour the potatoes with the finished mixture and sprinkle onions with green onion and caviar (30 g), serve on the festive table.

These dishes are quite hearty and beautiful.

Stuffed eggs "Holiday"

Boil the eggs (4 pieces) and cut them in half. Get the zheleztki, and the protein stuff with red caviar. Pound the yolk and mix with seaweed. Place eggs on the eggs and decorate with parsley leaves. This camouflage is prepared very quickly, and it is very tasty.