Fish Potato Salad
For 4 servings:
• 8 small potatoes
• 1 Yalta onion
• 50 g of stuffed olives
• 200 g of canned tuna in its own juice
• 1 tbsp. olive oil
• greens to taste
• half a lemon
• salt, pepper to taste
Recipe. 1. Boil the potatoes "in a uniform", cool and peel, cut into large pieces. 2. Stuffed olives cut into slices, chop onions. 3. A little suppress the tail with a fork. Slice the lemon into thin slices. 4.Zelen chop. Mix potatoes, onions, stuffed olives and tuna, sprinkle with olive oil, season with salt and pepper, mix. 5. Garnish the salad with herbs and lemon. To reduce calorie salad, you can not fill it with vegetable oil, but just sprinkle with freshly squeezed lemon juice.
Fusilli with spinach and crab sticks
For 2 servings:
• 200 grams of fusilli ("spirals")
• 100 grams of spinach
• 2 cloves of garlic, 25 g of butter, 100-150 g of crab meat, salt to taste
Recipe. Fusilli boil in salted water, 1 tbsp. Vegetable oil mix and discarded in a colander. Garlic chop, and fry in a mixture of butter and vegetable oil. Spinach wash, chop and chop. Put the spinach to the garlic and let it sit for 1-2 minutes, stirring constantly. Mix the fusilli and spinach, mix well. Transfer the pasta to the plates. Take the crab meat from the package and put it on the fusilli. Serve immediately. Tender crab meat is already cut into small pieces - it's enough just to put it in a salad bowl. It is also not subject to deep freezing, so it is ideal for making quick snacks and light salads.
Layered salad with avocado, crab meat and tomatoes
For 2 servings:
• 1 ripe avocado
• 150 g of chilled crab meat
• 100 g of chips
• 2 tomatoes
• Fresh lettuce leaves
• 2 tablespoons vegetable oil
• 2 tablespoons lemon juice
• salt, pepper to taste
Recipe. 1. Crab the meat. Flesh avocado and peeled tomatoes cut into cubes. Avocado sprinkle 1 tsp. lemon juice. 2. Prepare the dressing: beat the vegetable oil with the remaining lemon juice, a pinch of salt and pepper. Z. On the flat dishes lay out fresh lettuce leaves, then - a layer of chips. Place crushed crab meat on chips. 4. The next layer - chips and avocado. Repeat the layer of chips. The last lay the cubes of tomatoes. 5. Pour the layered salad with a dressed dressing from vegetable oil and lemon juice and decorate with fresh salad and green onion feathers. Serve immediately.
Canape with pâté, vegetables and crab sticks
For 4 servings:
• 16 pieces of fresh baguette
• 250 g of poultry poultry (chicken, turkey)
• 2 medium cucumbers
• 5-6 large radishes
• several fresh lettuce leaves
• 6 crab sticks
• 16 skewers for canapés
Recipe. Slices of baguette grease with pate. Cucumbers, radish and lettuce leaves rinse and dry. Cucumbers and radish cut into slices. Crab sticks - small pieces. Leave the lettuce on small squares and fold it four times. Put on the pate of round cucumbers, on top - a circle of radishes, put on it folded four times salad and a slice of crab sticks. Pierce the canapé with a skewer.
California Roll
Per serving:
• 1/2 nori sheet
• 120 g of boiled rice
• 20 g avocado
• 25 g of flying fish roe
• 30 g of cooled crab sticks
• 25 g of mayonnaise
• Wasabi to taste
• slices of salted salmon for decoration
Recipe. 1. On the mat, put half of the nori sheet, distribute the rice evenly. 2. On top of the rice, spoon caviar of flying fish. 3. Turn the workpiece rice down. 4. Put on the middle of the roll mayonnaise. Peel the avocado from the peel and cut into strips. Crab sticks also cut into strips. 6. Lay strips of crab sticks and avocado directly on mayonnaise, in the middle of the roll. 7. Using a mat, gently pressing your fingers, quickly form a roll in two steps. 8. Cut the roll into 6 identical pieces and transfer to a plate. Decorate the wasabi dish and "rose" from salted salmon slices.