When we talk about hot snacks from fish, first of all there are images of stuffed pike or pike perch - truly luxurious and royal dishes. However, to please and surprise your guests you can, with much less effort. And today you can see for yourself!
Hot snack from salmon
Ingredients:
- fillet of salmon (fresh) - 400 g;
- bacon - 12 slices;
- lemon juice - 1 tbsp. a spoon;
- basil - 6 branches;
- salt, pepper black ground - to taste.
For sauce:
- sour cream - 1 item;
- red caviar - 1 teaspoon;
- lemon - 1/4 pcs .;
- Melissa - 1 bundle.
Preparation
We slice salmon into 12 thin slices. Salt, pepper, sprinkle with lemon juice. For each we put the basil leaves and turn together with bacon into rolls. We fix it with toothpicks and lay it on the baking sheet covered with foil. Bake only 3 minutes in the oven, heated to 180 degrees. Meanwhile, we mix caviar with sour cream, chopped pulp of lemon and chopped greens of lemon balm. And we serve ripe rolls with this sauce and green salad.
Snack from sea fish
Ingredients:
- fillets of fish - 1 kg;
- onion - 1 piece;
- lemon juice - 4 tbsp. spoons;
- olive oil - 4 tbsp. spoons;
- white wine vinegar - 2 tbsp. spoons;
- mint - 3 branches;
- salt, pepper black ground - to taste.
For sauce:
- mayonnaise - 2 tbsp. spoons;
- natural yoghurt - 3 tbsp. spoons;
- lemon juice - 1 tsp;
- sugar - 1/2 tsp;
- mint - 1 bunch;
- salt, pepper black ground - to taste.
Preparation
Beat in a blender finely chopped onions, mint, lemon juice, butter and vinegar. Solim, pepper and soak in this marinade cut into equal pieces of fish fillet (2 hours in a cool place).
Mix all the ingredients for the sauce and hide it in the fridge. We decapitated the pieces of fish with paper towels, string them on skewers and brown them on the grill. We lay out on plates, and the cooled sauce we submit separately - in the gravy boat.
Tomatoes stuffed with anchovies
Ingredients:
- tomatoes - 8 pcs .;
- anchovies - 100 g;
- capers - 2 tbsp. spoons;
- onion - 1 piece;
- garlic - 1 clove;
- breadcrumbs - 100 g;
- olive oil - 6 tbsp. spoons;
- oregano (dry) - 0.5 teaspoons;
- parsley - 1/2 beam;
- salt, pepper black ground - to taste.
Preparation
Tomatoes cut in half, remove the seeds and part of the pulp. Sprinkle with salt and leave for 15 minutes. Meanwhile, at half the butter, fry finely chopped onion, until golden. Add chopped anchovies, parsley greens and garlic pasted through the press.
After 5 minutes, introduce capers, salt and spices. Stir and remove from heat. And when the minced meat cools down, fill it with tomato baskets (if juice is allocated, it is better to drain it), sprinkle it with breadcrumbs fried over the remaining oil and send it for half an hour to the oven, heated to 180 degrees.