Description
The caviar and salmon was and still is the Queen of the table, as a symbol of gastronomic sophistication and luxury. Red caviar, in any capacity, it was not submitted (cold appetizer, decoration of salads, a component of sauces and pates) - an indispensable attribute of the holiday, especially New year.
Ingredients
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Fish fillets
300 g
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Butter
250 g
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Caviar
6 tsp
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Vegetable oil
2 Tbsp
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Rosemary
2 pinch
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Black pepper
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Salt
Cooking
Produce to prepare a paste. Butter keep warm.
In a frying pan warm up vegetable oil, put the salmon fillet skin-side down, add some salt, perchu, sprinkle with rosemary.
After 12 - 15 minutes fish is ready. Slightly cooled, freed from skin and bones (if any).
Placed in the bowl of a blender fish, 200 g butter, half a serving of eggs and whisk until smooth.
Add the remaining eggs and gently mix. I did it without removing the paste from the bowl, taking only a knife.
Put the pate in the ramekins.
And pour melted butter. As I melted the remaining 50 g of butter, not photographed. Molds with pate put in the fridge overnight. Very comfortable, can be prepared in advance, even for 2 - 3 days before the holiday.
Here and ready!
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