The beautiful design of dishes always decorates any festive or everyday table, turning a routine meal into an aesthetic and enjoyable experience. A very important role in this is played by the table setting with fish cuts, the design options for which there are a great many.
Fundamental rules
For a beautiful and original design of fish dishes, you should make sure that the size of fish tartlets, rolls and just slices is for one bite. Fish slices can be composed of a variety of fish, including home-smoked or shop-smoked products, squid, eel, shrimp, caviar, and other seafood. Traditionally, fish cuts are garnished with fresh herbs and vegetables, fruit petals, citrus zest, olives and olives.
For the convenience of using fish slices, toothpicks and multi-colored skewers are usually used.
It is recommended to use both red and white fish to compose one fish plate - this will make the slicing look even more spectacular. Fish of different colors will also look very original, lined with patterns, paths or sectors, and decorated with black olives embedded in a thin lemon circle rolled up in a wide cone. Butter petals look no less advantageous in fish slicing, which guests can use for sandwiches. You can also decorate the fish by rolling a beautiful rose from its thin slices, decorated with lacy lettuce leaves.
Method of registration
To create a spectacular fish cuts, you need to prepare a dressing. In a glass bowl, mix 0.5 cups of soft cottage cheese, 0.5 cups of mayonnaise, 1 teaspoon of mustard, 50 g of chopped parsley and dill, 0.5 tablespoon of grated horseradish, a little freshly ground black pepper and salt to taste. Then, diagonally, salmon, lightly salted herring and crab meat are cut into strips 4-5 cm thick. The fish is put in a dressing and insisted in the refrigerator for one and a half to two hours.
Do not pile up a lot of fish slices on one plate, as it will stick together and it will be inconvenient for guests to take it.
A wide, beautiful herring should be lined with washed and dried lettuce leaves, on which a "herringbone" of slices of fish and crab meat is placed. On both sides, cherry halves, sprigs of fresh dill and olives, as well as slides of fine and coarse-grained caviar are symmetrically laid out. Alternatively, you can cut thin, wide slices of lightly salted fish fillets of different colors and place them on a dish with a bed of fresh herbs with boiled shrimp and canned squid rings. You can decorate the slices with salmon caviar placed in rolled lemon rings with peels, as well as parsley and basil leaves.
