A very simple recipe. But rescued me more than once. In this recipe we will use barley to quinoa. Quinoa is a South American herb grown on the slopes of the Andes. For its ability to rejuvenate and maintain a healthy spirit of the Incas called quinoa the wonder grain. Mature kernels quinoa sprout refers to the external, manifesting itself when cooking a small white ring. Buttery grain white and red quinoa with its slightly nutty flavor burst, resembling the eggs. So, first put to cook quinoa. Before cooking quinoa, rinse thoroughly, pour in a pan with water in the ratio 1:2 and bring to a boil, then sunflower and simmer 15-20 minutes until quinoa has absorbed the water.

Mix approximately equal proportions of cooked quinoa, eggs of Alaska Pollock (ready salted) & cream cheese. Pollock ROE salty, if you mix it with the cottage cheese it becomes magnay, consistency gentle and delicate taste. And when you add quinoa, the structure is supplemented by grains, which emphasize that the paste made out of caviar.

Next, cut the loaf or take crackers. I sliced the loaf and squeezed him a glass of circles. spread on top of pie and decorate according to your desire.

Just a couple of manipulations, and delicious, fun appetizer on your table. And guests really like it - has never been such that these conapesca left on the table. Well, with a Cup of hot tea and very delicious.

It is possible to decorate in different ways. Here's my comic version of fish. Make sure to prepare this appetizer - if you like fish, you will not remain indifferent.