Description
It is no secret that we women adore red fish and caviar, also love to taste different varieties of cheese. In our company of women of one of favorite snacks was cheese two types of cheese with red fish and caviar. It turns out very tender, creamy appetizer with the delicate taste of caviar and salted fish can be cooked in advance and kept in the freezer, and before serving, garnished with roses of the trout solemnly to the table!
Ingredients
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Adyghe cheese
400 g
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Cheese curd
200 g
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Butter
100 g
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Dill
1 coup
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Green onions
2 piece
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Avocado
0.5 piece
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Caviar
2 Tbsp
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Trout
200 g
Cooking
Adygei cheese grate on a fine grater. Add the soft butter, cottage cheese, mix with mixer.
Add the finely chopped dill, green onion, mix well.
Divide the mass into 2 parts (1/3 and 2/3). Most add the caviar and mix. Put in greased with vegetable oil the silicone form in the middle of the paste jar to leave room for the second part of the cheese mass. Remove in the freezer to stabilize for 2 hours.
In the remaining cottage cheese mixture, add chopped avocado and chopped trout. Mix well. Try on salt if necessary, salt.
2 hours to get curd from the freezer and carefully remove from the middle of the jar, and fill the hole with cheese filling and avocado.
If the mass was, to put it on top of the cheese. To clean the freezer. In the freezer, the cheese can be frozen to store for 2 weeks.
For an hour before serving, remove the cheese from the freezer, remove from the mould on a dish, decorate with roses trout and greens. Served to the table.
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