- Wheat flour - 230 Grams
- margarine - 150 grams
- egg - 1 piece
- citric acid - 0.5 Pieces
- salt - 2,5 Gram
- water - 80 milliliters
- caviar fish - 100 Grams (can be replaced with salmon ketu or salmon -100 g)
- Butter - 50 Grams
- cucumber - 1 piece
- tomato - 1 piece
- fresh dill and parsley - - To taste
In water, we dissolve citric acid and salt. Add the egg, flour and knead the dough until smooth, roll it into a bowl, close it with a cloth and stand for 20-30 minutes for swelling. Margarine cut into small pieces, sprinkle with flour (18 g) and mix. Put the margarine in the refrigerator. Now let's lay the dough. Roll it in the form of a square, in the middle we lay margarine and wrap it in the form of an envelope. Sprinkle the table with flour and roll the dough into a rectangle. Turn the edges to the middle and bend the dough in half. Put the dough in the freezer for half an hour. We roll out and fold again. And again put in the refrigerator. We repeat the procedure again. To prevent the dough from winding during cooling, it can be wrapped in a wet cloth. When the dough is ready, roll it into a 0.5-cm thick layer. Cut out the cakes with a diameter of 4-6 cm by a circular notch. We put half the cakes on a sheet moistened with water, and grease the edges with an egg. For the other half, cut out the middle with a smaller notch and place the resulting rings on the greased cakes so that the edges coincide. Lubricate the surface with the egg, without touching the edges. Bake for 25-30 minutes at a temperature of 250-260 degrees. Before serving, fill the caviar with caviar or salted fish (chum salmon or salmon). Prepared volosts are laid out on a platter, decorated with butter, cucumbers, tomatoes greens.
Servings: 20 pcs.