Description
The recipe for these delicate canapés with unusual taste met me in the magazine. After preparing them, I was pleasantly surprised by the harmonious combination of delicate trout, creamy softness of cream and the exotic touch of soy sauce. Highly recommend to cook this snack to the lovers of fish dishes!
Ingredients
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Fish fillets
300 g
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Trout
100 g
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Bread
6 slice
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Cream
200 ml
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Dill
0.5 tsp
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Soy sauce
2 tsp
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Black pepper
1 pinch
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Gelatin
10 g
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Water
50 ml
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Bay leaf
1 piece
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Salt
0.5 tsp
Cooking
White fish fillet boil until cooked in salted water with the addition of 5 peppercorns and 1 Bay leaf, remove from water and leave to cool. Soak gelatine in 50 ml of water. Leave to swell. With pieces of bread cut the crust, forming a rectangle, and tightly lay a form, so there are no gaps.
Salted trout cut into small cubes. Add the finely chopped dill.
Cold white fish fillet to break hands into small pieces, simultaneously checking for any bones and add to salmon.
Whip cream for several minutes, add soy sauce, lemon juice and ground black pepper. Mix well.
Dissolve the gelatin in the microwave or water bath until dissolved. Pour in cream and mix well. Pour the cream sauce the fish and mix well.
Pour the mixture into the form with the previously laid pieces of bread.
Well leveled, slightly primina to the bottom, and put in the fridge to harden for a few hours.
At the end of the time carry a knife on the sides of the forms and turn them over on a flat surface, remove the workpiece.
Flip the workpiece once the bread down and cut into small pieces.
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