Cold appetizers from fish: the best recipes and cooking features. Cold appetizers from fish and seafood

From fish, they are always welcome on the table of all lovers of tasty and not too high-calorie food. But our article is by no means about the benefits of the vertebrate inhabitants of the seas, lakes and rivers, especially since this truth has not been disputed by anyone for a long time, we bring to your attention the most interesting of the fish. The recipes, as you can see for yourself, are quite simple and do not require any special knowledge and skills from you. Our selection is not made up of random foods. This material contains only those fish dishes and snacks that have received the most positive feedback from professionals and amateurs.

sandwiches

In cold appetizers, red fish is unusually good.

If there is not enough time for serving a large table, simple and varied miniature snacks will come to the rescue. From fish of noble varieties, incomparable ones can be laid out on large dishes - it looks very elegant. They cook quickly and are eaten with great pleasure. For them, it is best to buy toast bread in advance.

From each slice it is necessary to cut off the crusts, spread the bread with a thin layer of butter and cut into 9 parts. Put a piece of salted pink salmon on each and stick a skewer.

Another canape option is bread, fatty salted fish, salmon is better, and lemon. Put a slice of salmon on a square of bread, and a small piece of lemon on top. Stick a skewer in to hold the fish and lemon.

Balloons

Cooking fish snacks is an exciting and creative activity. With some experience in rolling koloboks, you can make a delicious dish of the original form. It will require cutting fresh dill and parsley and Feta cheese. Greens should be chopped as small as possible and rubbed with cheese. Do not forget to season with white pepper and, if fresh, salt. You should get a pasty mass. Form balls out of it and wrap each with fish. Put in the refrigerator for a couple of hours to make them harder, chop on skewers and present to guests.

Stroganina

Freshly caught fish is deboned, finely chopped, generously salted, peppered, watered with vegetable oil and natural fruit vinegar. After a day of marinating in the refrigerator, it is ready to eat.

Salmon with avocado

Fish appetizers are usually served on a beautifully served dish. Salmon with avocado is made in the form of a cylinder, which is placed on a large leaf of lettuce. Mayonnaise is squeezed out of the pastry bag along the edges of the cylinder. With some training, everyone will be able to depict stars, waves, cobwebs.

The cylinder is formed using an ordinary tin can. In it, pressed to the edges, a confectionery film is placed. Further, on the film, tightly, in layers, salted salmon cut into small cubes, cut in the same way, salted and peppered avocado, soft cheese, boiled rice and a circle of tomato are stacked. Everything goes to the refrigerator. Before serving to guests, the contents are carefully pulled out of the jar, freed from the film and served on a plate.

Salad with canned fish

Salads are perhaps the most traditional fish appetizers. They are made quickly and easily. It is important not to overdo it with the ingredients. For one can of canned natural pink salmon, you need 300 g of fresh cucumbers, 100 g of Beijing cabbage, a bunch of fresh dill and mayonnaise. All ingredients are chopped with a knife and mixed in a salad bowl with mayonnaise. The main secret of this dish is not to spare the sauce. A little ground black pepper would be very helpful. The peculiarity of cold appetizers-salads is that, having learned how to cook several different ones according to the recipe, over time you can start experimenting and come up with your own, branded one. It goes well with fish in a salad: boiled rice, potatoes, eggs, canned green peas, corn, various varieties of lettuce, olives, pineapples.

"Dunes"

This salad is layered. Between each of them is a layer of mayonnaise sauce. The "Dunes" will look especially impressive if the layers are tightly laid in a cylindrical jar, and then the resulting cylinder is laid out on a dish. The coloring of the appetizer is reminiscent of the Baltic sand dunes in winter.

Pounded egg yolks are placed in the first layer, the second - pieces, the third - broken into pieces for a cake like "Napoleon", the fourth - egg whites chopped on a grater, the fifth - the second cake for "Napoleon", only now crushed into crumbs. And do not forget about the layering with mayonnaise.

"Mimosa"

This salad has been consistently popular for many years and collects numerous positive reviews. It has a delicate taste and looks very appetizing. It is customary to lay it in layers, but if this is difficult, then it will not be a sin if all the ingredients are evenly mixed. For snacks, you need very ordinary products that are sold in any supermarket. This is a can of pink salmon, boiled eggs, onions, butter, hard cheese and mayonnaise.

The preparatory stage includes the release of onions from bitterness. To do this, the onion is peeled, cut into small cubes and dipped in boiling water for a few seconds. After draining the water, slightly drying it in a colander and cooling it in the refrigerator, it is used in a salad. The bow must be divided into two parts.

Shred the fish with a fork and also cut in half.

The oil will then have to be grated. To make the task easier, it is better to freeze it first.

The sequence of layers is as follows.

Yolks mashed with a fork are placed at the bottom of a flat dish. They have half salmon on them. Next is the onion. Mayonnaise is generously poured on it. Next come the grated egg whites. They have another layer of fish on them. For fish - onions. Onions - again mayonnaise. For mayonnaise - grated butter. On butter - grated cheese.

Like any salad, Mimosa takes time to infuse and soak in the sauce and juices from the fish. Therefore, after cooking, the salad should not be put in the refrigerator. It should stand at room temperature for about 30 minutes. After that, it can be put in the refrigerator and eaten cold.

Russian rolls

Russian rolls require toast bread, salted salmon, seafood and fresh dill.

Crusts are cut off the toast, and the bread itself is rolled out with a rolling pin. Salmon, it is better if it is a finished cut, is laid evenly over the entire surface. Four peeled boiled shrimp are placed on the edge. Everything is sprinkled with dill and carefully wrapped tightly with a film. Then the rolls are placed in the refrigerator. Three hours later, they are taken out and cut into four rolls. These appetizers of fish and seafood will perfectly complement any festive table.

Forshmak

Who remembers that this is a dish from Jewish cuisine, because it has long and firmly taken pride of place in the list of traditional holiday snacks in almost all European countries? However, this is so. For mincemeat, salted herring, white bread, onions, a hard sweet and sour apple and hard-boiled eggs are taken, 3-4 pieces. If the herring is too salty, it is soaked in milk or tea.

A thin film-skin is pulled off the carcass, the flesh is separated from the bones and crushed as thoroughly as possible. The loaf crumbles, the yolk is rubbed, the protein is cut, the apple is peeled and rubbed on a grater. The onion is chopped or rubbed like an apple. All ingredients are mixed, salt, a little vinegar, sugar, pepper are added. Using a spatula, a truncated pyramid is formed. If desired, the onion can be freed from bitterness, as described in the Mimosa salad recipe.

Rolls

Recently, a pita appetizer with fish has become very fashionable. Recipes are full of variety. We have chosen the most popular. For him, you need a thin sheet of pita bread, Philadelphia cheese, fresh herbs - parsley, dill, celery, etc., at your own discretion.

The main ingredient is salted or smoked salmon cut into plates. The preparation is very unpretentious. It is necessary to unfold the pita bread, grease one half with cheese, sprinkle with chopped herbs, spread out the pieces of fish, pepper, you can sprinkle with lemon juice and carefully wrap. Put it in the fridge so that it freezes a little - it's easier to cut. After a couple of hours, take it out and cut across into pieces, one and a half to two cm thick. Such snacks from fish and pita bread can also be made with other fillings, for example, with canned or boiled fish. Greens are replaced with lettuce.

Jellied

Boil a very strong broth from bones and scales. As spices for flavor, put one juniper berry, 15 pieces of black peppercorns, lovage, you can root, bay leaf, onion peel and salt. You need to cook for a long time, several hours, at the end put a whole carrot. She's going to decorate. Then strain, dip the pieces of fish into the pan, cut into pieces, 2 cm thick, and put on fire. It is important not to digest the fish, otherwise it will lose its shape and fall apart. Dissolve gelatin in a separate bowl. Take out the cooked fish and carefully place it in the mold. Pour the gelatin into the broth and bring to a boil. Pour the broth over the fish to just lightly coat and refrigerate. Carrot cut into the shape of flowers. When the aspic seizes, spread carrot decorations on it, a few leaves of fresh celery, add a little broth and send it back to the cold. When it hardens a little again, remove and pour in the remaining broth. They eat fish aspic with horseradish sauce.

This pike perch dish is especially delicious.

Sturgeon, stellate sturgeon are boiled in links, beluga - in large pieces 40 ... 60 cm long, 10 ... 12 cm wide, sterlet - most often in portioned pieces. Partial fish is cooked in portions. Pike perch, pike and trout, intended for stuffing and cooking jellied fish, are boiled whole.

Fish served under mayonnaise, or for salads masked with mayonnaise, are sometimes stewed. The fish, filled with marinade, is lightly fried, not strongly tinted. Peeled herring fillets are soaked and stored in tea broth or milk.

salted fish(salmon, salmon, chum salmon, etc.) are washed and layered along the spine, costal bones are removed, the skin is cut and, starting from the tail, portions are cut, holding the knife at an angle of 30 ... 45 °. Portioned pieces are placed on snack plates and garnished with a slice of lemon and herbs.

With multi-portion serving, lightly salted fish is placed on an oval dish or a herring dish, portions are given red

gray form (rolled up with a rose or laid with a ladder). Lemon slices are placed at the ends of the dish (for stability, the skin is bent at the slices), and sprigs of greens are laid on the sides.

At baguette products cut the skin, remove cartilage and cut the flesh from the skin in thin wide pieces, holding the knife at an angle of 30 ... 45 °. So that the pulp, which remains uncut, does not wind, it is covered with skin or wrapped in parchment. Balyk products are released in the same way as salted fish, garnished with lemon and herbs.

fish hot smoked(stellate sturgeon, sturgeon, sea bass cod, omul, etc.) are cleaned from skin and bones, and sturgeon - from cartilage and portioned. Sturgeon is cut into portions of the established mass, holding the knife at a right angle.

Portions are placed on snack plates or in multi-portion dishes (oval dish, herring dish), garnished with lettuce leaves, fresh cucumbers and tomatoes, you can also serve a complex side dish of boiled vegetables, green peas, potatoes with mayonnaise.

Horseradish sauce with vinegar or mayonnaise is served separately with fish.

For assorted they use several, but at least three types of fish gastronomy: salmon, salmon, cold and hot smoked fish, also include cold boiled fish, caviar (chum, pressed, granular), canned crabs, sprats, sprats. Beautifully cut pieces of various types of fish gastronomy are placed on an oval dish or a herring dish, alternating in color. The assortment often includes caviar, which can be arranged in puff pastry baskets or vol-au-vents.

Assorted garnish with fresh or pickled cucumbers, tomatoes, jelly figurines (flurons), lemon slices and decorate with sprigs of greenery and lettuce. Mayonnaise or horseradish sauce with vinegar are served separately in a gravy boat.

Crabs placed in tartlets and covered with a mesh of jelly with mayonnaise or jelly.

sprats, peeled and freed from bones, folded into a ring and placed on circles of a boiled egg.

Canned fish - very nutritious product. At public catering establishments they are used as cold storage

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piece, as well as for preparing snacks, sandwiches and cold dishes. Canned snacks - fish in oil, fish in tomato, cod liver, pates.

Sprats and sardines in oil are served on snack plates or herring bowls, garnished with lemon and herbs. The carcasses are laid with a ladder or a fan so that all the tails are turned in one direction, and the backs of the carcasses cover the abdomen of the neighboring ones, they are poured over with the oil in which they were cooked.

The fish in tomato or its own juice is taken out of the jars and released in portions of the established mass along with the sauce or juice in salad bowls or on snack plates, sprinkled with chopped green onions or chopped herbs on top.

The cod liver in oil is taken out of the jars, crushed, combined with chopped boiled eggs, finely chopped onions, seasoned with the oil in which the liver was located. The cooked liver is released in salad bowls, sprinkled with green onions on top.

Sprats, anchovy and herring of spicy salting are cleaned, removing the head and entrails, washed, carefully placed on a snack plate or herring bowl with their backs to one side and garnished with circles or slices of a boiled egg and finely chopped onion.

You can release canned food with onions, cut into rings. When on vacation, water with mustard dressing.

Caviar. Grained or chum salmon caviar is placed in a pile on a caviar socket, and finely chopped ice is placed in the caviar bowl, decorated with butter. Pressed caviar is kneaded on a board, cut into a rhombus, triangle, square and placed on a small dessert plate, decorated with parsley sprigs on the sides. Separately, chopped green onions, a slice of lemon, a piece of butter are served.

Herring natural with potatoes and butter. The prepared fillet of salted herring is sometimes served whole, uncut, but more often it is cut across or diagonally into pieces 2.5 ... on the sides are decorated with sprigs of greenery. Boiled hot potatoes and a piece of butter are served separately.

6.10. Cold meals and snacks

Herring with garnish. Slices of herring fillet cut across or obliquely are placed on sliced ​​seasoned vegetables, and a side dish of potatoes, cucumber, carrots or beets, onions and eggs is beautifully placed on the sides. Herring is watered with mustard or vinegar dressing.

Chopped herring with garnish. Prepared herring fillets, peeled apples, wheat bread soaked in water (or milk) and onions lightly sautéed in vegetable oil are passed through a meat grinder. The crushed mass is seasoned with vinegar, salt, pepper, vegetable oil and laid in the form of a whole fish. Sprinkle herring with chopped egg and green onions, and garnish on the sides with butter flowers, carbo-boiled carrots, slices of fresh cucumber and tomato.

Boiled fish with garnish and horseradish. Slices are cut from the chilled peeled link of boiled sturgeon fish

1_ 1.5 cm thick. Garnish the fish with boiled potatoes,

carrots, rutabaga, cucumbers, diced into small cubes, green peas, etc. The garnish is put in bouquets and poured with salad dressing.

Horseradish sauce with vinegar is served separately. Diced fish jelly can be offered as an additional side dish.

They also prepare and decorate partial fish, but boil it in portions, cool it and dry it slightly before leaving.

Fish with mayonnaise. On one third of the vegetable side dish, seasoned with a small amount of mayonnaise, a portioned piece of boiled fish is placed and poured from a paper envelope with a notched cut with mayonnaise. On top of the dish, you can decorate with crabs and sprigs of greenery, slices of fresh tomatoes, and place vegetable garnishes around.

For custom-made dishes, mayonnaise sauce is prepared with fish jelly in a ratio of 1: 1, fish is poured over, decorated and transparent jelly is poured on top.

Filled fish. This dish can be prepared in two ways.

First way. Portion pieces of pike-perch or other fish fillets are boiled and cooled on a sieve. The broth left after var-

6. Production of finished products

fish ki, combined with a broth from fish food waste and filtered. Soaked and squeezed gelatin is placed in the hot broth, dissolved, the broth is cooled to 50 ... 60 "C, a brace is introduced, boiled for 20 ... 6 mm and, when it hardens, place dried fish pieces on it at intervals of 2 cm. Decorate them with boiled carrots, lemon, parsley, crayfish tails, attaching decorations with jelly. After that, the decorated pieces of fish are cooled again, jelly is poured (with a layer of at least 0.5 ... 1 cm) and cooled again. Pieces of fish are cut out on a baking sheet so that the edges are corrugated, and the jelly layer around the pieces of fish is at least 5 ... 8 mm Horseradish sauce with vinegar is served separately.

The second way. The fish is cooked in a mold. First, a “shirt” is made of jelly: the form is placed in the refrigerator, cooled and warm (45 ... 55 ° C) fish jelly (lanspig) is poured to the very edge of the form. When a layer of frozen jelly 3-5 mm thick forms on the mold walls, the mold is quickly removed from the refrigerator, wiped with a cloth, the uncured part of the jelly is poured out, and the mold is put back in the refrigerator, the jelly is allowed to completely harden. Decorations of brightly colored vegetables and greens are placed on the jelly inside the mold, fixed with jelly, then pieces of boiled fish are placed in the mold with the front side to the jelly, leaving intervals between them. Forms filled with fish are placed in the refrigerator, filled to the very edge with semi-hardened, but still liquid jelly, and allowed to completely harden.

Before release, the molds with aspic are lowered for 3 ... 5 s into hot water, removed from the water, turned over, holding a little obliquely, shaken and placed aspic on a round or oval dish. Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Jellied pike perch (whole). Prepared pike perch is boiled, cooled in broth, removed from the boiler, dried well, transferred to a dish and decorated on the sides and back with various brightly colored vegetables, greens, lemon, crayfish tails. All decorations are glued with jelly. After that, the fish is poured with semi-hardened jelly all the way or in the form of a grid, using a pastry bag with a straw for this.

6.10. Cold meals and snacks

with a diameter of 1...2 mm. Bouquets of vegetable garnish, diced jelly and vegetables are placed around pike perch; drizzle with salad dressing. The sides of the dish are decorated with stars, crescents, jelly triangles. Horseradish sauce with vinegar and mayonnaise sauce are served separately.

Stuffed fish (perch, pike). Fish prepared for stuffing is filled with minced fish pulp, bread, milk, browned onions, fat, garlic. The fish is given the appearance of a whole carcass, wrapped in cheesecloth, tied with twine at the head and tail, placed on the grate of a fish boiler and stewed with spices and seasonings until tender (30 ... 40 minutes). The boiled fish is cooled, cut across into pieces and served.

The fish can be laid on a dish in the form of a whole carcass, a vegetable side dish is placed around it in bouquets.
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Horseradish sauce with vinegar or mayonnaise sauce is served separately.

Fish marinated in white. Peeled whole smelt, small saffron cod or pieces of pike-perch fillet, perch are breaded in flour, fried in vegetable oil, placed in a non-oxidizing dish and poured with marinade. After 3-4 hours, the fish is transferred to a salad bowl, the marinade is finally seasoned with salt, sugar, fish is poured with vinegar, evenly distributing the roots on the surface of the fish. Sprinkle the fish with herbs.

Fish in a tomato (red) marinade. Pieces of fish fillet are fried in vegetable oil, slightly tinted and not dried, laid out in a deep non-oxidizing dish, poured with warm marinade with tomato and cooled. Sprinkle the fish with herbs before serving.

Cold appetizers from fish and seafood