Try making a cake-shaped salad based on salted fish. This culinary masterpiece will rightfully take its rightful place on the festive table and delight your loved ones. However, do not eat fish cake in large quantities, as the dish is high in calories.
It is necessary
- - lightly salted red fish (470 g);
- - white rice (45 g);
- - frozen shrimps (245 g);
- - eggs (3 pcs.);
- - food gelatin (9 g);
- - low-fat sour cream (45 g);
- - low-calorie mayonnaise (25 g);
- - Philadelphia cheese (80 g);
- - red caviar (15 g);
- - cling film;
- - dill or parsley.
Instructions
Step 1
It is convenient to make fish cake in a deep cup with a rounded bottom. All ingredients must be prepared in advance. To do this, boil the eggs, cool by dipping them into cold water. Remove the shells and grate the whites first and then the yolks.
Step 2
Boil the shrimps and chop with a blender. Boil the rice and cool. Remove the fish from the packaging and cut lengthwise into thin layers no more than 1 cm thick. Remove the existing bones with tweezers.
Step 3
Prepare a kind of "cream" for the cake, which will serve as a connecting base between the layers. Dissolve the gelatin in half a glass of warm water, stirring constantly. Wait for all the gelatin crystals to dissolve. Combine mayonnaise, sour cream and soft cheese. Gently pour in the prepared gelatin in a thin stream and mix the mass again until smooth. Your "cream" for the cake is ready.
Step 4
Take a deep cup, cover the bottom and sides with cling film. Start laying out the layers. The first is a red fish, which should also be laid out on the side walls. The second layer is boiled rice. Next, lay out a layer of grated yolks. Then comes a layer of proteins. The last layer is shrimp. Do not forget to coat all layers with "cream". Cover the resulting cake with cling film on top and refrigerate for a day.
Step 5
In the morning, gently turn the plate upside down on a flat dish. You will get a salad in the form of a cake, which must be additionally decorated with red caviar and sprigs of greenery.
