White wines are usually consumed as an aperitif. They are also served with cold appetizers with cheese, vegetables, seafood, black and red caviar, fish dishes, fruits and savory desserts.
It is necessary
- For the salmon cocktail salad:
- - 400 g lightly salted salmon;
- - 7 tbsp. l. pickled porcini mushrooms;
- - 2 oranges;
- - Apple;
- - 2-3 fresh cucumbers;
- - 1 tomato;
- - 70 g of mayonnaise;
- - lettuce leaves;
- - greens.
- For a tomato and mozzarella snack:
- - 150 g shrimp;
- - 250 g mozzarella cheese;
- - 6 tomatoes;
- - 4 tbsp. l. olive oil;
- - fresh basil;
- - ground black pepper;
- - salt.
- For squid in sour cream:
- - 550 g squid fillet;
- - 250 g sour cream;
- - 3 tbsp. l. butter;
- - 2 tbsp. l. flour;
- - greens;
- - pepper;
- - salt.
- For the Cinderella dessert:
- - 1 glass of carrot juice;
- - 1 glass of plum juice;
- - 1 cup 15% sour cream;
- - 3 tbsp. l. Sahara;
- - 3 tbsp. l. instant gelatin;
- - 6 tbsp. l. water;
- - kiwi for decoration.
Instructions
Step 1
Salmon cocktail salad
Cut lightly salted salmon into thin ribbons and cut the marinated porcini mushrooms in half. Peel the oranges and white films and cut into cubes. Cut the apple into 2 halves, remove the core and cut the flesh into small cubes. Peel the cucumbers and cut into thin strips. Put lettuce leaves on the bottom of portioned vases, wine glasses or bowls, put cucumbers and salmon on top, then oranges and an apple. Top the salad with mayonnaise and garnish with finely chopped herbs.
Step 2
Tomato appetizer with mozzarella
Wash and dry the tomatoes, then cut them together with the mozzarella into slices about 0.5 centimeters thick and overlap them, alternating between themselves and covering the entire surface of the serving dish. Season with salt and pepper and sprinkle with fresh basil leaves. Boil the shrimps in salted water, cool, peel off the shells and place on top of the prepared tomatoes and mozzarella. Sprinkle the finished snack with olive oil and let stand for a while to soak.
Step 3
Squid in sour cream
Thaw the squid fillets, rinse, dry and cut into large strips. Season with salt in a tablespoon of flour and fry in 2 tablespoons of butter for 2-3 minutes. Then transfer to a saucepan. Lightly fry a tablespoon of flour in the remaining butter. Then pour in the sour cream, stirring so that there are no lumps, boil with flour for 3-4 minutes. Pour the cooked sour cream sauce over the squid, cover and simmer for 5 minutes over low heat until tender. Then put on a dish and sprinkle with chopped herbs.
Step 4
Dessert "Cinderella"
Heat the carrot juice. Mix a tablespoon of gelatin with 2 tablespoons of hot boiled water and stir until it is completely dissolved. Mix with carrot juice, pour into molds or bowls 1/3 of the height and refrigerate until solidified. Whisk sour cream with sugar, mix with gelatin diluted in the same proportion and pour into molds with frozen carrot juice 2/3 of the height. Put it back in the refrigerator until it hardens completely. Prepare the last plum layer in the same way and fill the form to the brim. Decorate the finished jelly with kiwi rings.
