Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
4th page of section

Cold meals and snacks
FISH SNACKS

Cold dishes and snacks on the Russian table
The abundance and variety of cold dishes and snacks is a characteristic feature of the Russian festive table. They are prepared from fresh and canned vegetables, mushrooms, eggs, meat, fish, poultry and other products.
All kinds of dressings are used as seasonings for snacks - sour cream, sauces, horseradish, mustard, vinegar, mayonnaise, which give dishes a special piquancy and pungency.
When choosing an assortment and number of snacks for a festive table, you should pay attention to a reasonable combination of vegetable, meat, fish and other dishes. Any festive table is a snack table, and therefore there should be a sufficient number of snacks. Cold meals and snacks should be well presented. The beauty and solemnity of the set table depends on the design. The first impression created by the appearance of the appetizers often determines the assessment of the entire celebration.
For serving snacks, they use mainly porcelain and earthenware dishes - salad bowls and vases (for salads), trays and herring dishes, plates (snack bars, small canteens), caviar dishes, dishes (oval and round), gravy boats, etc.
The temperature of cold dishes and snacks when serving should not exceed 10-12 ° C.

NOTE:
* - according to recipes marked with an asterisk, you can cook on fast days.

Ingredients:
300 g sturgeon, 2 carrots, 1 egg, 1 bag of gelatin, 1 bunch of parsley, salt, black peppercorns, bay leaf.

Peel the carrots, separate the sturgeon from the bones and cut into portions.
Put the prepared food in a saucepan with cold water, add salt, spices, put on the stove, bring to a boil and cook over low heat for 20 minutes.
In hot strained broth for clarification, add whipped egg white with constant stirring. Cool down.
Pour the pre-soaked gelatin with broth, bring to a boil, cool.
Put the fish in a mold, decorate with boiled carrot stars and herbs, pour over the jelly.
Serve after the jelly has set.

Ingredients:
1 kg of fish, 1 parsley and celery root each, 1 onion, 2 bay leaves, 4-5 allspice peas, 6 eggs, 30 g butter, 100 g mayonnaise, 1 1/2 tsp tomato puree, 1/2 lemon, salt.

Prepare a spicy broth (kurt broth): chop the roots and onions, add cold water, bring to a boil, add spices, salt and cook for 7-10 minutes, put the chopped in large pieces fish and cook until tender.
Cool the fish without taking it out of the broth, then transfer to a dish.
Hard boil the eggs, chill, peel and cut in half lengthwise. Rub the yolks with butter, season with salt and mayonnaise. Separate half of the yolks and season with thick tomato puree. Fill the egg whites with one or the other minced meat and lay them around the fish.
Add 2 tbsp to mayonnaise. tablespoons of strained cold fish broth, mix and pour this sauce over the fish.
Decorate the fish with seedless lemon slices, mayonnaise.
This is how you can cook halibut, cod, haddock and other fish.

Ingredients:
500 g sturgeon (1 carrot, pepper, bay leaf, parsley roots).
For garnish: 2 apples, 1/2 lemon zest, 4-6 pickled mushrooms, 2-3 gherkins, 1 tbsp. spoon of capers.
For the sauce: 2 tbsp. spoons olive oil, 2 tbsp. tablespoons of vinegar, 1 tbsp. a spoonful of sugar; 1/2 tbsp. tablespoons of mustard, salt.

Boil frozen fish in salted water with roots, carrots and spices (20-30 minutes); fresh - in salted water without carrots, roots and spices, adding cucumber pickle at the end of cooking, cool in the broth and cut into slices.
To prepare the sauce, stir the oil with vinegar, add sugar, mustard, salt and beat with a whisk.
For garnish, grate fresh peeled apples and lemon zest, stir, add chopped pickled mushrooms, gherkins and capers.
Serve the fish with sauce and garnish with lemon slices.

Ingredients:
700 g of fish (carp, catfish, etc.), 100 g of peeled walnuts, 2-3 cloves of garlic, 1 onion, 1 parsley root, 1 carrot, 1 bay leaf, salt, parsley and celery.

Boil the fish in salted water with parsley root, carrots, onions and bay leaves, remove from the broth and cool.
Crush the kernels of walnuts with salt and garlic in a mortar, adding a little cold boiled water (the sauce should have the consistency of thick sour cream).
Put the fish on a platter, pour over the sauce and garnish with parsley and celery sprigs.

Boil the back of the ice cream pollock in salted water. Separate the flesh from the bones and cut into large slices.
Boil vegetable oil, cool slightly. Pour red hot ground pepper into warm oil (the oil thus acquires a beautiful golden color).
Season the fish with garlic, pepper and pour over the prepared oil.
When serving, sprinkle with coarsely chopped herbs.

Ingredients:
1-1.5 kg of fish, 1 parsley and celery root each, 2 onions, 2 bay leaves, 4 cloves, 6-8 allspice peas, 2-3 teaspoons of gelatin, salt and sugar to taste, herbs.

Cut the fish fillet into pieces. Place the heads, fins, bones in a saucepan, cover with cold water, bring to a boil, remove the foam, then add the sliced ​​parsley, celery and onions, as well as bay leaves, cloves, allspice, salt. Cook for about 1 hour.
Strain the broth, bring to a boil, put the fish and cook until tender (15-20 minutes).
Transfer the fish to a dish or a deep dish and cool, and add sugar and gelatin previously soaked in cold water to the broth. Warm up, stirring, until the gelatin dissolves, strain and cool to room temperature.
Pour jelly over the fish and place in a cold place to solidify.
Garnish with green parsley or celery when serving. Serve separately the horseradish sauce with vinegar.

Ingredients:
1 kg of fish, 1 carrot, parsley and celery roots, 1 onion, 1 bay leaf, 3-5 allspice peas, 1 glass of mayonnaise, 2 teaspoons of gelatin, salt, lemon slices, herbs.

Cut the prepared fish into pieces (weighing 50 g) and salt. Place the heads and fins in a bowl, add cold water, bring to a boil, remove the foam, add salt, roots and spices.
Cook for at least 1 - 1.5 hours so that the liquid evaporates by half.
Fold the prepared pieces of fish into a saucepan, pour (up to half the volume of fish) with strained broth and boil, covering the dishes with a lid (about 15 minutes). Gently transfer the finished fish to a dish.
Add gelatin previously soaked in water to the broth and bring to a boil. Cool to room temperature, add mayonnaise and beat until foam appears on the surface, then pour this sauce over the fish and place in a cold place.
Garnish with lemon slices and herbs when serving.

Ingredients:
800 g fish, 150 g white bread, 1 glass of milk, 1/2 onion, 80 g butter, 1 egg, 1-2 cloves of garlic, salt, pepper.

Remove scales from the fish, cut off the dorsal fin, make a longitudinal incision along the back and cut out the flesh, leaving a layer 0.5 cm thick on the skin.Then make a fracture of the spinal bone near the head and tail, cut out the spinal bone, remove the gills and eyes from the head.
To prepare minced meat, fish pulp removed from the bones, sautéed onions, garlic and white bread soaked in milk, pass through a meat grinder, add softened butter, egg, salt, pepper and mix.
Fill the carcass with minced meat, shape it into a whole fish, wrap it in cheesecloth, put in boiling salted broth or water with spices (roots, pepper, bay leaf) and cook for 20-25 minutes.
Put the finished fish on a dish.
Garnish with lemon, paprika, or tomatoes.
Serve the horseradish sauce separately.

Ingredients:
1 kg of fish, 4 tbsp. tablespoons of flour, 4 tbsp. tablespoons of vegetable oil, 3 onions, 1/2 cup peeled walnuts, 1/2 cup pomegranate juice, 2 tbsp. tablespoons of tomato puree, 1 bay leaf, 2 cloves of garlic, paprika, salt, herbs.

Cut the fish into skinless fillets and cut into small pieces, season with salt, breaded in flour and fry on both sides in vegetable oil.
Put the fish in a saucepan, on top - finely chopped onions, sautéed in vegetable oil.
Purified walnuts, garlic, paprika, crush, salt, dilute with water (1 glass), add bay leaf, tomato puree, boil for 5-8 minutes, then pour in pomegranate juice.
Pour the resulting sauce into a saucepan with fish, boil for 1-2 minutes, then remove from heat and remove the bay leaf. Put the prepared fish with sauce in a deep dish and chill.
When serving, garnish with herbs and sprinkle with pomegranate seeds.

Ingredients:
500 g mackerel, 1 onion, 1/2 bay leaf, 40 g butter, 40 g cheese, mustard, pepper, salt.
For decoration: 25 g of butter and cheese, 1 egg, parsley.

In salted water with the addition of bay leaves and onions, boil the fish, cool and remove the skin and bones. Skip the pulp twice through a meat grinder, grind with butter, finely grated cheese, mustard and ground pepper.
Put the mass on an oblong dish, giving it the shape of a carcass.
Using a pastry bag, apply a mesh of a mixture of grated cheese and butter on top, sprinkle with finely chopped egg and parsley.

Ingredients:
300 g fish fillets (pike perch, ice, cod, etc.), 2 eggs, 10 g butter, 100 g fish jelly, 2 tsp canned green peas, 100 g mayonnaise, pepper, salt, herbs.

Cut the fish fillet into pieces, simmer, and then mince.
Add hard-boiled minced eggs, butter, green peas, jelly with mayonnaise, pepper and salt to the fish mass.
Mix everything thoroughly, shape into sausages and cool.
Garnish with herbs when serving.

Ingredients:
1 kg of fish, 1/2 kg of tomatoes, 3 onions, 3-4 carrots, 1/2 cup of vegetable oil, 2 teaspoons of sugar, 1/2 head of garlic, 2-3 bay leaves, 1 tbsp. a spoonful of finely chopped parsley and dill, peppercorns, salt.

Free the cod carcass from the backbone, cut off all the fins with scissors, cut the fish into portions and place tightly on the bottom of the pan so that the edge of each piece is on the adjacent piece.
Fill the fish with finely chopped and mixed carrots and onions. Top with salt and sprinkle with sugar.
Put the pieces of fish again and again cover with carrots and onions, salt and sugar, put bay leaves, peppercorns on top, pour over the tomatoes passed through a meat grinder and mixed with vegetable oil.
Cover the pan with a lid and bring to a boil with strong heat, then reduce the heat and, removing the lid, keep the fish on low heat until the oil turns red and the carrots become completely soft.
Remove the pan from the stove, put garlic and herbs, crushed with salt, into the finished fish. Cover and let the fish cool.
Transfer the cold fish from the pan to a dish along with the vegetables and pour over the juice released during cooking.

Ingredients:
300-350 g fish fillet, 1 small onion, 50 g butter, 1-2 tbsp. spoons of milk, 1 egg, salt, spices.
For an omelet: 2 eggs, 2 tbsp. spoons of milk, parsley, salt. For registration: 2-3 st. tablespoons of mayonnaise.

Cut the fish fillet (skinless) into pieces and mince together with the fried onions. Add egg, milk, salt, spices and beat until smooth.
Prepare an omelet from eggs and milk with the addition of parsley. Put the fish mass on parchment, put an omelet on top, roll it up and cook in salted water with spices.
Place the hot roll under a light press and cool.
Before serving, cut into portions and decorate with mayonnaise, releasing it from the cornet.

Ingredients:
350 g fish fillet, 50 g wheat bread, 3 tbsp. spoons of milk, 1 egg, 1 onion, 2 cloves of garlic, 60 g of cheese, 2 tbsp. tablespoons of mayonnaise, 1 tbsp. a spoonful of margarine, salt, pepper.

Fish fillet without skin and bones mince. Add wheat bread soaked in milk (no crusts), sautéed onions, garlic, egg, grated cheese (30 g), mayonnaise, salt, pepper and mix. Once again pass through a meat grinder and mix well.
Put the mass in a mold greased with margarine. Smooth the surface, sprinkle with grated cheese, sprinkle with melted margarine. Bake in the oven for 50-60 minutes at 160-170 ° C.
Cool the finished products without removing them from the molds. Then cut into slices.
Serve with a side dish - stewed carrots, seasoned with mayonnaise, fresh or pickled cucumbers.

Ingredients:
400 g fish fillets, 4 onions, 1/2 cup vegetable oil, 1/2 lemon, salt, herbs.

Simmer fish fillets in a little water and cool. Finely chop the onion, fry in oil and also cool.
Pass the fish and fried onions through a meat grinder, add lemon juice, salt to the mass and mix thoroughly.
Lay the forshmak in a slide and sprinkle with herbs.

Ingredients:
600 g herring, 2-3 eggs, 3 onions, 2 tbsp. tablespoons of vegetable oil, 4 tbsp. tablespoons of tomato sauce, 25 g of mustard, parsley.

Cut the herring into skinless fillets.
For the marinade, sauté the onion, add the tomato sauce, cool and add the prepared mustard.
Cut the hard-boiled eggs into wedges and wrap them in herring fillets.
Put in a herring pot, cover with chilled marinade and garnish with herbs.

Ingredients:
200 g herring fillet, 3 onions, 1-2 tbsp. tablespoons of vegetable oil, 25 g of dried mushrooms, 1 pickle, pepper, parsley.

Cut the herring into fillets, beat off slightly.
Sauté onions in vegetable oil, add mushrooms cooked and cut into thin strips, lightly fry them with onions, sprinkle with pepper and mix.
Put half of the mushrooms fried with onions on the herring fillet, roll them up, cut each fillet in half and put on slices of pickled cucumber.
Put the remaining fried mushrooms and onions on rolls.
Garnish with parsley when serving.

Ingredients:
500 g of herring, 2 onions, 200 g of sour cream, dill.

Filleted herring, previously soaked in milk or water (10-12 hours), cut into pieces and transfer to a dish.
Top with onions cut into thin rings, pour over thick sour cream and sprinkle with finely chopped dill.

Ingredients:
250 g herring fillet, 1 boiled egg, 1 small apple, 1 onion, 4 tbsp. tablespoons of sour cream, green onions or herbs.

Chop the onions into thin strips and scald with boiling water. Peel and core the apple and chop it into thin strips. Mix onion and apple, season with sour cream.
Fillet of herring, previously soaked in milk or water, cut into pieces, put on a dish, put a side dish, sprinkle with chopped egg.
Decorate the dish with green onions or herbs.

Ingredients:
1 herring, 2 carrots, 1/2 onion, 75 g butter, 1 tbsp. a spoonful of sour cream, herbs.

Pass boiled carrots and herring fillets through a meat grinder along with onions.
Beat the butter and, without stopping whipping, add the carrot and herring mass in parts, season with sour cream.
Serve in small baked dough baskets.
Garnish with herbs when serving.

Ingredients:
1 herring, 4 apples, 2 pcs. potatoes, 2-3 onions, 4 tbsp. tablespoons of vegetable oil, pepper, herbs.

Boil potatoes in a peel, peel.
Cut the herring (if it is very salty, soak it) into fillets.
Sauté the onion in vegetable oil until golden brown.
Peel and core the apples.
Pass all components through a meat grinder, mix, season with oil and pepper.
Roll small rollers from the resulting mass, put on a herring pot and sprinkle with herbs.

Ingredients:
1 herring, 2 eggs, 1 apple, 1 onion, 8-10 walnuts, 3-4 tbsp. tablespoons of mayonnaise, green onions or parsley.

Cut the pre-soaked herring into fillets, mince together with hard-boiled eggs, peeled apple, onion and kernels.
Season the mass with mayonnaise, mix and put on a herring in the form of a fish (you can use the head and tail), garnish with herbs or green onions.

Ingredients:
500 g of herring, 1 glass of milk, 250-300 g of cottage cheese, 1 small onion, 60 g of butter, 1-2 tbsp. tablespoons of peeled nuts, peppers, herbs.

Cut herring into fillets, soak for 2-3 hours in milk and mince together with onions.
Add mashed cottage cheese, ground pepper, chopped nuts, oil, herbs and mix.
Roll up the balls and place on the herring maker.
Decorate with parsley.

Ingredients:
300 g herring fillet, 1 onion, 1/2 cup mustard dressing, green onions.

Finely chop the onions, put them in boiling water for a few seconds and immediately in cold water, cool.
Put the prepared onion in an even layer on the herring fillet, roll it up, put it tightly in a bowl, pour over the mustard dressing (see "Sauces and Seasonings") and let it brew in a cold place for 8-10 hours.
When serving, pour over the herring with the same dressing and sprinkle with finely chopped green onions.

Ingredients:
300-400 g herring, 2 onions, 2 tbsp. tablespoons of vegetable oil, sugar and vinegar to taste.

Pre-soaked in milk (you can cut it in half with water), cut herring into fillets (without skin) and cut into pieces.
Cut the onions into thin rings, fry in vegetable oil, season with vinegar, sugar and cool.
Put the herring on a dish and cover with onions.

Ingredients:
1 large herring, 1-2 beets, 2-3 pcs. potatoes, 2 onions, 200 g of mayonnaise.

Boil vegetables.
Cut the herring into fillets and cut into slices.
Put on a dish in layers: potatoes cut into circles, pieces of herring, 1 onion cut into rings, beets grated on a coarse grater, the second onion.
Pour mayonnaise on top and sides.
You can add a layer of grated boiled carrots and a layer of grated apples (Antonovka).

Soak the herring fillet, and then rub the onion from the inside, passed through a meat grinder with a small amount of lemon zest and powdered sugar.
Roll the fillet into rolls, put it in a jar, add vegetable oil and let stand for 1-2 days.

Ingredients:
5 large apples, 150 g of herring fillets, 5 eggs, 1 onion or 50 g of green onions, 3-4 tbsp. tablespoons of mayonnaise, herbs.

Cut apples, peeled from the core, in half and remove some of the pulp, leaving a layer of 3-4 mm on the peel.
Herring fillet (skinless), onions or green onions, hard-boiled eggs, finely chop the apple pulp and season with mayonnaise. Fill the halves of the apples with the resulting mass.
When serving, sprinkle with finely chopped egg and decorate with parsley, dill, celery.

Ingredients:
200 g herring fillet, 1 small apple, 1 egg, 1 pc. potatoes, 1/2 onion, 1/2 cup cream, 1 tbsp. a spoonful of wine vinegar, 1 tbsp. a spoonful of vegetable oil, 1 teaspoon of mustard, pepper, sugar, salt, green onions.

Cut herring fillets into thin slices.
Apple, peeled and cored, cut into strips of boiled potatoes and onions.
Finely chop the white of the hard-boiled egg.
Mix everything and season with sauce: mix vegetable oil with vinegar, grated egg yolk, salt, pepper, granulated sugar, mustard and cream.
When serving, sprinkle with finely chopped green onions.

Ingredients:
2 herring, 200 g butter, 50 g cheese, 30 g white bread, milk, 1.5 teaspoons of mustard, pepper, salt, herbs.

Cut the herring into skinless and boneless fillets. White bread soak in a little milk.
Combine herring fillet and bread, mince, add softened butter and mix well. Add grated cheese, mustard, pepper, salt and stir until smooth.
Put the prepared cheese on a dish, smooth with a knife and decorate with herbs.

Ingredients:
200-250 g of herring, 2 large aromatic sour apples, 1 onion, 1 lemon, 1 tbsp. a spoonful of sugar, 1 glass of sour cream, parsley.

Cut herring soaked in water into fillets, cut into slices and put on a plate. Grate apples and onions and put on herring. Drizzle with lemon juice and sprinkle with sugar.
Season with sour cream and garnish with finely chopped herbs.

Ingredients:
1 large herring, 1 large onion, 1 apple, 200 g mayonnaise.

Cut the herring into boneless fillets (if it is too salty, soak it in milk for 2 hours).
Cut the fillet across into thin strips, put in a herring pot, put onion sliced ​​in half rings on top and pour over mayonnaise mixed with grated apple.

Ingredients:
2 small boiled potato tubers, 1 apple, 3 boiled eggs, 150 g of herring fillets, 1 small boiled beet, 100 g of mayonnaise, 1 tablespoon of mustard, salt, pepper for dressing, 1 bunch of herbs for decoration.

Peel the potatoes, cut into slices 5 mm thick, put on a dish.
Cut herring fillet into small pieces, put on potato circles.
Peel the boiled eggs, cut into circles, cover the herring with them, put the apple grated on a coarse grater on top.
Peel the beets, grate on a coarse grater, combine with mayonnaise and mustard, season with salt, pepper, mix and carefully put on top of the apple.
Decorate the finished appetizer with herbs and serve.

Ingredients:
2 herring (medium salinity and fat), 1 jar black olives, 200 g unsalted butter.

Cut the herring into fillets without skin and bones, remove bones from olives. First mince the oil, then the herring and olives.
Mix everything well. Use for making sandwiches.

Ingredients:
150 g herring fillet, 2 egg yolks, 100 g butter.

Grind herring fillets without skin and bones through a meat grinder along with the yolks of hard-boiled eggs, add oil and grind.

Ingredients:
150-200 g of herring fillet, 100 g of cottage cheese, 1 boiled egg yolk, 50 g of butter.

Pass the herring fillet with cottage cheese and yolk through a meat grinder and grind the mass thoroughly with butter.
If the herring is salted, then soak it in water for 8 hours.
Use for making sandwiches.

Ingredients:
1 salted herring, 2 carrots, 2 onions, vegetable oil.

Cut the onion into strips, grate the carrots on a coarse grater and fry them separately in oil. Then put them in a saucepan, add oil and simmer until tender.
Cut the herring into fillets without skin and bones, cut into small cubes, put in a saucepan with vegetables and put in a cold place.
When everything is cool, stir and serve.

Ingredients:
2 herring, 2 carrots, 100 g butter, 1 fat processed cheese, greens.

Cut herring into fillets, mince with boiled carrots, cheese, mix with butter and put in a cold place for 2 hours.
Garnish with herbs when serving.

Ingredients:
400 g of fish (pollock, etc.), 150 g of mushrooms, 2 carrots, 2 onions, vegetable oil, salt, mayonnaise.

Boil the fish and separate the flesh from the bones.
Lightly boil the champignons, chop and fry. Chop onions and carrots and sauté in vegetable oil.
Cool all components, mix, salt and season with mayonnaise.

Ingredients:
500 g fish, 4 eggs, 2 onions, mayonnaise, spices, salt, herbs.

Cut the fish into fillets without skin and bones, simmer over low heat with the addition of bay leaf, pepper, salt and 1 onion, cool and cut into slices. Chop the boiled eggs and chop the second onion.
Combine all products, salt, mix and season with mayonnaise.
Place in a salad bowl, garnish with chopped eggs and herbs.

Ingredients:
300 g of fish fillets, 3 potatoes, 1-2 carrots, 2 pickled cucumbers, 50 g of cheese, 50 g of green onions, 2 heads of garlic, 0.5 cups of mayonnaise, herbs, salt, spices.

Simmer fish fillet with spices, cool, cut into small cubes or slices.
Cut boiled and peeled potatoes, carrots and pickled cucumbers in the same way.
Chop the green onion, grate the cheese and finely chop the garlic.
Combine all products, season with mayonnaise, add salt to taste and mix gently.
Place in a slide and garnish with slices of fish, carrots, cucumbers, herbs.

Ingredients:
300 g of stewed or boiled fish, 3 sweet apples, 1 pickled or pickled cucumber, 0.5 cups of canned green peas, 2 eggs, 2 tbsp. spoons of chopped green onions, 1 glass of mayonnaise, salt.

Simmer the fish in a little salted water, cool and separate the flesh from the bones.
Peel the apples and seeds, boil the eggs hard-boiled.
Cut all products into cubes, add green peas, onions, mix and season with mayonnaise.

Ingredients:
500 g of fish, 3-4 onions, 80-100 g of Dutch cheese, 50-60 g of dried mushrooms, vegetable oil, mayonnaise.

Boil the fish, separate from the bones and chop finely.
Chop the onions and sauté in vegetable oil. Boil the dried mushrooms, rinse, cut into small strips and fry with butter.
Lay on a dish in layers: fish, onions and mushrooms, greasing each layer well with mayonnaise.
Sprinkle the salad on top with finely grated cheese.

Ingredients:
1 jar canned saury, 3 eggs, 100 g olives, 1 lemon, green onions, salt.

Drain the canned food into a cup.
Finely chop boiled eggs, olives and green onions, mix, season with filling canned fish, salt, lemon juice to taste and put on a plate with a slide.
Place pieces of saury on top and garnish with lemon, olives and egg.

Ingredients:
1 can of salmon fish, 3 eggs, 1/2 cup mayonnaise, green onions, 1-2 red pickled peppers, salt.

Put the canned fish on an oval dish and cut into even pieces. Cut the hard-boiled eggs in half lengthwise, remove the yolks, grind them with mayonnaise and salt.
Fill the egg whites with the resulting mass, cutting off the bottom for stability.
Fill the canned food strained through cheesecloth with 1-2 tbsp. with tablespoons of mayonnaise and the resulting sauce, pour the fish.
Spread the sliced ​​peppers, chopped green onions and stuffed eggs around.

Ingredients:
1 can of canned fish in oil (sardines, horse mackerel, ivasi), 1 pickled cucumber, 1 pc. potatoes, 1 egg, 100 g of canned green peas, salt, lemon juice, 1/2 onion.

Cut the cucumber, boiled potatoes and boiled egg into small cubes, lightly salt, mix with green peas. Lay in layers, alternating with canned fish.
Season to taste with lemon juice and canned oil.
Sprinkle with finely chopped onions.

Ingredients:
1 can of canned fish in oil, 6 eggs, 1 onion, 100 g of cheese, 40 g of butter, 200 g of mayonnaise.

Grate whites and yolks of hard-boiled eggs, hard cheese and chilled butter separately. Drain the oil from the canned fish, and divide the fish into pieces.
Put the salad on a dish in layers: grated proteins (1st layer), grated cheese (2nd layer), pieces of fish (3rd layer) and cover with mayonnaise.
Put onion sliced ​​into rings (4th layer), grated butter (5th layer), grated yolks (6th layer) and add mayonnaise again.
Let the salad stand for about 1 hour, so that all its ingredients are saturated with mayonnaise.

Ingredients:
150 g cod liver (canned), 3 tbsp. tablespoons of canned green peas, 2 eggs, 1 onion, 25 g of green onions, 1 pc. potatoes, salt.

Finely chop the cod liver, cut boiled potatoes and eggs into cubes, add green peas, chopped onions and green onions, mix, salt to taste, pour in a little canned dressing.
Put the salad in a heap on a dish, sprinkle with finely chopped protein and green onions.

Ingredients:
200 g perch fillet, 4 small potato tubers, 2 cucumbers, 3 eggs, 50 g mayonnaise, 50 g tomato sauce, salt, green onions for decoration.

Boil the perch fillet in slightly salted water, cool, cut into small pieces. Boil potatoes and eggs.
Mix mayonnaise and tomato sauce to make the dressing.
Cut the pre-peeled potatoes into thin cubes, lay them on a serving dish and season with salt.
Top with a layer of cucumbers cut into strips.
Put the fish and finely chopped eggs in the next layer.
Pour the dressing over the salad, let it soak, sprinkle with finely chopped green onions and serve.

Ingredients:
1 can of canned fish, 2 boiled eggs, 2 tbsp. spoons of boiled rice, 1 pickled cucumber, 2 tbsp. tablespoons of mayonnaise, herbs.

Chop canned fish (in oil or natural), mix with chopped eggs, crumbly rice and diced pickled cucumber.
Season the salad with mayonnaise, put in a slide in a salad bowl and decorate with chopped eggs and herbs. Cut the onion into thin rings, the pepper into strips, cucumbers, cod liver and eggs into slices, chop the salad. Put in a salad bowl in layers: 1st layer - fish, 2nd - onions, 3rd - eggs, 4th - mayonnaise and repeat all layers again. Combine all products, add green peas, pepper, salt and mix. Mix everything, sprinkle with lemon juice and season with mayonnaise.

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Fish snacks, which can be served both hot and cold, have a unique ability to perfectly eliminate hunger, in addition, they are simple and quick to prepare, useful for our body, go well with almost all foods and look great on a festive feast ...

If you worry all day long and puzzle over what to treat your guests to, feel free to choose any recipe you like from the "Fish Snacks" category and start cooking right away - everyone will be happy and happy!

Forshmak, tartlets or volovany with red caviar, fish cake, profiteroles with salmon, fish rolls, dried, salted and smoked fish- an enterprising hostess will always come up with what fish snacks to cook for her guests and how to surprise family and friends.

In addition, any fish is also good in that it will look safe when surrounded by a wide variety of products, and fragrant herbs, seasonings, spices and dry white wine will emphasize its aristocratic and impeccably delicate taste.

And it doesn't matter at all what you decide to cook - tuna in apricot wedges, trout wrapped in pita bread, saury with boiled rice or the most ordinary sandwiches with mayonnaise and sprats, all these dishes will undoubtedly turn out amazingly tasty, especially if served with wedges lemon and various aromatic sauces of herbs and spices.

Recipes for delicious fish snacks do not need a lot of time for preparation and preparation, but at the same time you are guaranteed to get a beautiful, refined, original, tasty and very healthy dish on your table.

For the preparation of cold fish snacks, it is customary to use river and sea fish in boiled, fried, stewed, salted and pickled form. There is fish that is most often used for the everyday table, and there is one that is ideal for the festive table.

Before serving, smoked fish products are cut into thin slices, holding a wide and sharp knife slightly obliquely so that the slices are wider and more beautiful in shape. So that the slicing does not lose its freshness, it is recommended to cut it just before serving, and, if necessary, store it for a short time, wrapped in parchment paper.

Salted salmon fish - salmon, salmon, pink salmon, chum salmon are cut into thin wide slices and put on the table in this form.

Ready boiled hot smoked sturgeon is cut into thick pieces so that it does not crumble. If you need to remove the skin from a hot smoked fish, do it with the utmost care, because the flesh of the fish is too delicate and can easily deform.

Herring, seasoned with a wide variety of ingredients: vinegar, mustard, mayonnaise or vegetable oil, is considered a traditional and always irreplaceable fish snack for any occasion. It is good always and everywhere, it can be served to the table just for dinner or for a holiday - you won’t go wrong.

Also a favorite dish on any festive table is a jellied fish, complemented by a variety of bright vegetables under a transparent jelly. To prepare such a dish, it is advisable to use fish from the salmon family.

A true masterpiece of culinary art is gefilte fish, which is most often made from meaty fish such as pike perch, pike or burbot.

Of the cold fish appetizers, it is also worth highlighting our favorite marinade fish, which is best prepared from medium-sized fish such as halibut, perch or cod.

The site contains a wide range of simple recipes and step by step photo recipes the most delicious, original and best fish snacks, which are updated daily with new ideas and cooking options from our team and regular readers.

Prepare fish snacks with us, because fish is the best dish for any mood and for any occasion!

Fish and tomato appetizer

Fish, cut into fillets without skin and bones, cut into pieces (40-50 g each), sprinkle with salt, pepper, roll in flour and fry in oil until golden brown. Tomatoes are cut into slices, lightly fried in vegetable oil, poured with broth or water and stewed until softened. Prepared tomatoes are rubbed, seasoned with salt, lemon juice, pepper and garlic.

Fish - 200 g, tomatoes - 100 g, vegetable oil - 30 g, garlic - 1 slice, flour - 20 g, grated cheese - 10 g, lemon - 30 g, herbs - 20 g, salt, sugar, spices to taste.

Put 2 pieces of fried fish in a portioned pan, pour over the mashed tomato mass, sprinkle with grated cheese and bake in the oven.

When serving, the appetizer is garnished with lemon slices and sprinkled with finely chopped herbs.

Fish baked with tomatoes

Fish fillets without skin and bones are cut into pieces, sprinkled with salt, pepper, rolled in flour and fried in oil. A portioned pan is greased with margarine, pieces of fish are placed in the center, and slices of fried tomatoes are placed on them, poured with sour cream mixed with mayonnaise, sprinkled with grated cheese, sprinkled with melted butter and baked in the oven.

Fish - 200 g, tomatoes - 100 g, flour - 20 g, sour cream - 20 g, mayonnaise - 20 g, grated cheese - 10 g, margarine - 20 g.

Fish baked with cheese

Pieces of fish fillet are sprinkled with salt, pepper and fried in butter. Onions are cut into cubes and also fried in butter.

In a greased portion pan, put pieces of fish, on them - fried onions, pour everything evenly with a mixture of sour cream, mayonnaise and grated cheese, into which you can add a little sugar if you wish, and bake in an oven. When serving, the fish is decorated with sprigs of greenery.

Fish - 300 g, grated cheese - 50 g, sour cream and mayonnaise - 40 g, onions - 50 g, butter - 40 g, herbs.

Fish baked with mushrooms

Cut the fish fillet into pieces and let it simmer. Cut onions into strips and fry in butter. The mushrooms are processed, boiled, and then cut into slices. The cocottes are greased with butter, a third is filled with chopped slices of stewed fish, onion is placed on top, a layer of champignons is placed on it, everything is poured with milk sauce, sprinkled with grated cheese, sprinkled with melted butter and baked in an oven. When serving, sprinkle the baked fish with chopped herbs.

Fish (fillet) - 300 g, butter - 25 g, eggs - 2 pcs., Milk - 50 g, onions - 20 g, grated cheese - 10 g, tomatoes - 30 g, salt and spices to taste.

Fish baked with zucchini or eggplant

Fish - 300 g, zucchini - 50 g, eggplant - 50 g, flour - 25 g, vegetable oil - 40 g, garlic - 2 cloves, mayonnaise - 50 g, sour cream - 50 g, grated cheese - 15 g, butter - 10 g, herbs.

The fish is cut into fillets, cut into small pieces of 30–40 g each, sprinkled with salt, pepper, rolled in flour and fried on both sides.

Zucchini, cut into slices, sprinkle with salt, roll in flour and fry until golden brown.

Eggplant slices are poured over with hot water, and then prepared in the same way as zucchini. On a portioned frying pan, oiled, put pieces of fish, on them - zucchini, sprinkle with chopped garlic, pour with mayonnaise mixed with sour cream, sprinkle with grated cheese and bake in an oven.

When serving, sprinkle the appetizer with finely chopped dill or parsley.

Fish roe baked with sauce

The caviar of fish, freed from films, is fried in vegetable oil, but not overdried. Then the caviar is cut into small pieces, combined with sautéed onions, laid out in cocotte makers, poured with some sauce and baked in an oven until tender.

Caviar - 200 g, onion - 30 g, vegetable oil - 20 g, butter - 20 g, sauce (mayonnaise, mayonnaise with sour cream) - 50 g, salt and various spices to taste.

If desired, you can add mushrooms by frying them with onions.

Squid baked in shells

Squid (fillet) - 300 g, onion - 50 g, butter - 25 g, champignons - 30 g, mayonnaise mixed with sour cream - 50 g, grated cheese - 10 g, salt, spices to taste, herbs.

Boil the squid fillet and cut into strips. Cut the onion into strips, fry in oil, combine with boiled squid, boiled and chopped mushrooms and fry for another 5-10 minutes.

The shells are oiled, filled with 2/3 of the volume with squid with onions and mushrooms, poured with a mixture of mayonnaise and sour cream, sprinkled with grated cheese and baked in an oven. When serving, sprinkle the appetizer with finely chopped herbs.

Squid in sour cream sauce

Boiled squid is cut into strips, fried in butter along with chopped onion strips, cooled and mixed with grated cheese.

The cocotte makers are greased with oil, sour cream sauce is poured into them by 1/3 of the volume, then squid with onions and cheese are placed, filling the cocotte maker to 2/3 of the volume, pour everything sour cream sauce, sprinkle with grated cheese, pour over melted butter and bake in an oven.

Squid (fillet) - 300 g, onion - 50 g, butter - 30 g, grated cheese - 50 g, sour cream sauce - 50 g, herbs, salt, spices to taste.

Fried squid appetizer with onions

Boiled or canned squid are cut into strips, combined with browned and chopped onions and fried for 5-10 minutes. When serving hot squid, put it in a salad bowl and sprinkle with herbs.

Squid (fillet) - 300 g, onion - 50 g, butter - 30 g, herbs, salt and spices to taste.

Shrimps with mushrooms and sauce

Shrimp - 200 g, champignons - 100 g, sauce (milk, tomato, sour cream) - 50 g, grated cheese - 15 g, butter - 20 g, herbs.

The pulp of boiled shrimp is cut into pieces, combined with slices of boiled champignons and mixed. A little sauce is poured into cocotte makers or chill molds (shells), oiled, poured with shrimps with mushrooms, pour over with sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in an oven. Sprinkle with herbs when serving.

Captain's style krill appetizer

Cut onions into small cubes, sauté for 5 minutes in oil, add tomato puree, broth or water and simmer for another 2-3 minutes.

Krill meat is added to the onion stewed with tomato, heated for 2-3 minutes, seasoned with garlic, pounded with salt and pepper, and quickly served on the table as hot appetizer sprinkled with finely chopped herbs.

Krill meat - 200 g, onions - 50 g, tomato puree - 30 g, butter - 50 g, water or broth - 30 g, garlic - 3 cloves, salt, black pepper to taste.

Krill meat baked with mayonnaise

Cut onions into small cubes and sauté in vegetable oil. The hard-boiled eggs are cooled and chopped finely. Cut the bread into strips. Prepared products are combined with krill meat, mixed, seasoned with mayonnaise (1/2 cup), put in oiled cocotte makers, poured with the remaining mayonnaise, sprinkled with grated cheese and baked in an oven.

Krill - 200 g, onions - 50 g, wheat bread - 20 g, butter - 25 g, grated cheese - 20 g, mayonnaise - 100 g, salt, spices to taste.

Mussel or oyster snacks with smoked meat

The meat of boiled or stewed mussels or oysters is cut into thin strips, combined with chopped pork and fried along with chopped onions. Fried clams are poured into an omelette mass, baked in an oven and served, sprinkled with finely chopped herbs. After frying mussels or oysters with pig smoked meats and onions, they can also be baked under the omelet mass in cocotte bowls.

Oysters or mussels - 300 g, loin or brisket (raw smoked) - 50 g, onions - 30 g, butter - 30 g, eggs - 2 pcs., Milk - 70 g, herbs, salt and spices to taste.

Mussels stewed with vegetables

The mussels are simmered, the meat is separated, cut into strips and fried in oil. Cut the onions into strips, fry in oil with chopped pepper, add the tomatoes cut into slices at the end and fry until the juice evaporates. Combine the mussels with vegetables, add the broth formed when the mussels are stewed, season with salt, spices and stew for 10-15 minutes. Sprinkle with herbs when serving.

Mussels - 300 g, onions - 50 g, sweet peppers - 30 g, carrots - 20 g, tomatoes - 30 g, butter - 40 g, salt and spices to taste, herbs.

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Cold fish and seafood appetizers