Description
I think verrine great culinary invention! These dishes are in small cups, served with tiny spoons — kings buffets. I want to introduce some of my favorites. They no doubt will add flair to the traditional feast, and someone even seem a worthy replacement overexposed "Herring under a fur coat".
Ingredients
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Beets
150 g
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Tuna
100 g
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Parsley
3 Tbsp
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Vinegar
1 Tbsp
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Yogurt
80 g
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Yolk egg
1 piece
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Salt
-
Black pepper
Cooking
So, combine the following products: - canned tuna, pressed from juice; - yogurt; - vinegar; - chopped parsley; - cut into several slices of boiled beets (I had already grated).
A little salt and pepper and place in blender where the mixture to the most homogeneous consistency.
The resulting mass is spread in small cups (50 ml each) and decorate the top with grated on a fine grater boiled egg yolk. Before serving, leave in the fridge. The minimum effort and the result - delicious!
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