Appetizer of "Rubies" for the fire monkey

Description

What is New Year without a "Herring under a fur coat"? But I offer my unusual version of the design of this beloved dish. Main ingredients - herring and beet - and saved in my recipe, and the rest... well, read on and see for yourself ;)

Ingredients

Beets

1 piece
Butter

50 g
Flour

0.5 cup
Chicken egg

2 piece
Salt

1 pinch
Herring

150 g
Figure

1 pack
Chicken egg

1 piece
Dill

2 sprig
Yogurt

3 Tbsp

Cooking

First you need to squeeze the juice from the beets. If You are an owner of juicer, then You are very lucky. If not, then do this: grate the beets on a fine grater and using the cloth to squeeze the juice.

Beetroot juice pour into a glass. Liquid should be 1/2 Cup. If less, top up the missing amount of boiled cold water.

Strain the juice into a saucepan, add the softened butter, a whisper of salt and put on medium heat.

Sift the flour into a bowl.

When the juice with butter to boil, immediately pour all the flour and quickly knead the dough. Remove from heat and vigorously stir the mixture to avoid lumps. Then return to a low heat and stir until until the dough will not come off from the walls. Then remove the dough from heat and cool slightly.

While the dough cools, prepare the rice for the filling. I have Jasmine rice in cooking bags of TM "Mistral". It needs to be boiled in water for 15 minutes. Then to get the bag from the pan to let the water drain out, remove the rice from a bag and cool.

Now back to the dough. Need to add first one egg and knead thoroughly until smooth. To do exactly the same with the second egg.

The result should be that the dough is very beautiful color.

Of dough to form the profiteroles, leaving between them a small distance on the baking sheet. You can do it using a pastry bag or two teaspoons dipped in cold water.

Bake at 190C for 15-20 minutes. The oven during baking! DO NOT OPEN!, otherwise the puffs will fall off. This is what should happen in the end.

Now, while the profiteroles are cooling, prepare the filling. Everything is simple: in the bowl of a blender put the rice, protein in boiled eggs, dill and herring. Yogurt (mayonnaise, sour cream) first add 2 tbsp, and then add in the prepared filling. All carefully grind in a blender into a homogeneous mass. The filling should not be liquid.

Try the filling for salt. Optionally, you can also season it with black ground pepper. Then fill the profiteroles with the resulting cream. If no pastry syringe or bag, use a plastic bag, cutting off his area.

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