Description
The guest is now gone picky! A regular sandwich is no surprise. But it's the simplest dish can tune in a completely new way on the holiday table. I should add transparent jelly, and present a striking graphic solution. Perfect on a hot day: delicious and cool.
Ingredients
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Bread
6 slice
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Broth
400 ml
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Gelatin
20 g
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Mayonnaise
3 Tbsp
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Salmon
100 g
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Caviar
1 Tbsp
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Caviar black
1 Tbsp
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Chicken egg
1 piece
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Cheese curd
1 Tbsp
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Green olives
1 Tbsp
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Green onions
1 Tbsp
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Capers
1 Tbsp
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Cucumber
1 piece
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Greens
-
Paprika sweet
0.5 tsp
Cooking
The hot broth is filtered to make it transparent, and dissolve in it gelatin and set to cool. I advise you to take gelatin 2 times more than indicated in the instructions on its packaging. We need a very stiff jelly.
As soon as the broth starts to thicken a little, you can do sandwiches. Each slice of bread, little mayonnaise, and then connect the imagination and prepare each sandwich to your liking. Below I give a few options.
Salmon, capers, Philadelphia cheese and herbs. * Important note: when making a sandwich, make it symmetrical on the diagonal, and the diagonal leave, as we will later be cut every sandwich.
Boiled egg, green onions, ground pepper.
Salmon, Philadelphia cheese, gherkin, parsley.
Boiled egg, red salmon caviar, fresh herbs.
Salmon, Philadelphia cheese, olives with peppers, capers, green onions.
Red salmon caviar, black capelin caviar, greens.
Sandwiches stacked tightly in foil in a tray. If the pan is left empty seat, fold the foil edges strictly along the contour of the sandwich, creating a dense "fence".
At this point, the broth should reach the consistency of raw protein.
It covers sandwiches, jelly evenly over the surface. Do this carefully so as not to budge the fine details of the jewelry. Put the tray in the refrigerator until fully cured jelly (I was cleaning at night).
Take out of refrigerator and cut with a spatula on the contours of the bread.
Each sandwich is cut diagonally.
Ready triangles connected together in an arbitrary order and served to the table.
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