The whole salmon family belongs to the red fish - chum salmon, trout, salmon, salmon, sockeye and others. Cooked according to different recipes, this fish can be both an independent dish and an excellent snack. The main thing in this case is not only to cook it deliciously, but also to serve it beautifully.
It is necessary
- - plate;
- - lettuce leaves;
- - parsley;
- - processed cheese;
- - Red caviar;
- - green onions;
- - olives.
Instructions
Step 1
Before placing baked or fried red fish on a dish, garnish it with lettuce and place the fish on top. If you wish, you can also sprinkle it with coarsely chopped parsley, and fragrant boiled potatoes will look beautiful next to it. For the convenience of guests, do not put the fish in one piece. Better to divide it into two halves and put them on a plate one after the other.
Step 2
Cut the salted fish into thin long slices and roll them into a bud. Place them carefully on a plate lined with lettuce leaves, and put an olive or olive inside the rose.
Step 3
Make fish rolls. On a thin and long layer of salted red fish, gently apply Philadelphia cheese, half a teaspoon of red or black caviar, or one olive oil. This will give the dish a special piquancy and contrast. Wrap the whole thing in a roll and gently tie it with a scallion feather. Then place them on a white plate, garnish with lemon wedges around the edges and serve.
Step 4
Lay out in the form of a flower. Cover a plate with lettuce leaves, and on top place layers of salted fish so that all the ends of the pieces meet in the center of the plate. If there are a lot of fish and the dish is large, place another layer on top. Decorate the middle with lemon wedges, also laid out in the form of a flower, the center of which can be decorated with several sprigs of parsley or one olive.
Step 5
Make sandwiches. Spread some butter on a thin piece of loaf, put a piece of salted fish on top and garnish with a sprig of parsley.
Step 6
Wrap the red fish in pita bread. Spread a layer of pita bread with melted cheese, sprinkle with finely chopped parsley, and put a thin layer of chopped salted fish on top. Roll the pita bread into a roll as tight as possible, wrap it with cling film and leave it in the refrigerator for several hours. Remove and cut into small pieces before serving. They can also be placed on a plate lined with lettuce leaves.
