The name of the cold appetizers speaks for itself. These are cold dishes that are served before the main meal to whet the appetite and set off the flavors of the subsequent dishes.
It is difficult to say in which country cold snacks first appeared. The French claim the primacy to themselves. After all, a traditional French meal begins with appetizers and an aperitif, then comes the soup, then the main course and ends with dessert. However, some historians believe that cold snacks first appeared in Russia. After all, sauerkraut, pickles, red caviar and jellied meat are primordially Russian dishes, without which no self-respecting host could do without during the reception of guests.
Since the last century, it has become fashionable in Europe to arrange buffets, the menu of which did not include hot dishes. The pace of life is becoming faster and faster, and there is no time or desire to sit at the table for hours and consume an incredible amount of food. It is enough to have a snack with a light salad or a tartlet with caviar or pate, a slice of cheese or dried fish.
Russia has not stayed away from fashion trends. At official receptions, they try to limit themselves to buffets. But still, when friends and relatives gather in the house on holidays, cold snacks fulfill their traditional role. This is a prelude to the main course. And here it is important not to fall face down in the dirt. After all, no matter how amazingly tasty the stuffed pike perch is prepared, a plate served in front of him with casually chopped cheese and thick slices of sausage can ruin the whole impression of the meal.
To always be on top, learn a couple of simple and original recipes, and then legends will go about your culinary talent.
Lavash rolls
Take a sheet of thin Armenian lavash about 20 by 30 cm in size, spread soft curd cheese on it, and sprinkle chopped greens generously on top. Cut lightly salted salmon into thin slices and lay them in a strip on the greens, stepping back a couple of centimeters from the edge of the pita bread. Roll the pita bread into a tube and cut the rolls 3-4 cm high with a sharp knife.
Cheese spicy buns
Grate the parmesan, toss it with finely chopped canned pineapple and chopped garlic, and add a spoonful of mayonnaise. Place on the edge of the lumpy cheese used for making hamburgers, wrap it in a small bag and garnish with a branch of dill.
