Beets bake in the oven or boil until tender, peel and cut into pieces. Put in blender, add cheese, sour cream and garlic. Carefully whisk in a gentle smooth puree.

Gelatin instructions say to soak in a little cold water, then heat until dissolved and mix with beetroot puree.

Add salt and coriander and mix thoroughly.

Cut 3 bread slices, put on the bottom of the molds. I have a special molding ring, I just charge them and cut rings.

Put the beetroot and curd and put into the refrigerator for a few hours.

Carefully remove the frozen snack from the molds, place them on a platter. Put chopped small cubes of red fish and garnish with parsley leaves. If there is no blender, can be done a little differently: wipe the beets through a sieve, add cheese, sour cream, spices and passed through the press garlic, mix thoroughly and beat with a mixer. Then pour the dissolved gelatin and mix again.