If you want to be known as an outstanding hostess, prepare an unusual appetizer dish - the original fish "Napoleon". This hearty cake with a rich taste will be a great start to a festive feast, which means it will be a source of great mood for the whole evening. Make it with ready-made cakes, or opt for a basic recipe.
Snack bar "Napoleon" with fish
Ingredients:
- 3 ready-made puff cakes;
- 1 large can of canned pink salmon or salmon (250 g);
- 4 chicken eggs;
- 200 g of hard cheese;
- 3 cloves of garlic;
- 6-8 tbsp. mayonnaise;
- 20 g of dill.
Boil the eggs hard-boiled, refrigerate, peel and chop finely. Mix them with 2 tablespoons. mayonnaise. Transfer the canned fish to a bowl, carefully pulling out all the large bones and ridge, and mash it with a fork. Dissolve the minced meat with half the sauce from the jar and season with a spoonful of mayonnaise.
Place the crust on a flat dish or tray and cover with egg paste. Cover everything with a second flaky rectangle and spread the fish filling on top of it. Finish assembling the cake with a third layer of dry dough. Grate the hard cheese, combine it with the garlic crushed in a special press, the remaining mayonnaise and spread the top of the snack dish. Sprinkle it generously with flaky crumbs, garnish with dill sprigs and refrigerate for a few hours.
Napoleon's ready-to-use puff pastry kits often include a bag of crumb. If not, make it yourself from a whole crust that is not used in cooking using a puree press.
Fish "Napoleon": a solid recipe
Ingredients:
- 1 kg of fish fillets (mullet, haddock, pike perch, tilapia, etc.);
- 3 onions;
- 2 carrots;
- 1 chicken egg;
- 1 hard-boiled chicken egg;
- 6 tbsp. cream;
- 2 tbsp. flour;
- 150 g of peeled boiled shrimp;
- 3 green onion feathers;
- 150 g of curd cheese (Philadelphia, Almette, Buco);
- 15 g of dill;
- 1/3 tsp each dried rosemary and thyme;
- salt;
- vegetable oil.
Grind the fish in a meat grinder or blender along with quarters of 1 onion. Stir it in with 4 tablespoons. cream, chopped dill, raw egg, flour, season with spices and salt to taste and stir thoroughly. Coat a round ovenproof dish with vegetable oil, put the fish dough in it and place in an oven preheated to 250oC. Bake it for 3-5 minutes, let it cool without removing it from the dishes, then turn it over onto a cutting board. Carefully cut the resulting sponge cake horizontally into 4 pieces of equal thickness.
Peel two onions and chop them finely, grate the carrots and sauté the vegetables in vegetable oil until tender. Fry the shrimps on a nearby burner, stirring literally for half a minute, cool, add chopped boiled egg and green onions to them.
Instead of shrimp, you can take crab meat or just boiled rice.
Collect the fish "Napoleon" by alternating the cakes with toppings in the following order: half a serving of stewed carrots and onions, shrimps and the other half of the vegetable fry. Brush the final crust and sides of the cake with the curd cheese mixture and 2 tbsp. cream.
