This wonderful appetizer, despite its simplicity, is incredibly sophisticated and tender. The refined taste of cream cheese creates the perfect combination with slightly salted red fish and delicious cucumber jelly.
It is necessary
- - 600 g slices of salted red fish
- For cucumber jelly:
- - cucumber;
- - 2 tablespoons of dill greens;
- - 10 g of gelatin;
- - juice of 1/2 lemon.
- For filling:
- - 500 ml cream cheese;
- - zest and juice of 1 lemon;
- - 150 g slices of red fish.
Instructions
Step 1
Make cucumber jelly. Peel the cucumber, chop it coarsely, place it in the blender bowl. Add dill and 100 ml water, chop.
Step 2
Pour the resulting mixture into an iron bowl, strain through a colander. Remove the pulp. Add gelatin, stir. Leave to swell for 10 minutes.
Step 3
Heat the mixture in a water bath until the gelatin is completely dissolved. Line the container with cling film, greasing it with vegetable oil.
Step 4
Strain the cucumber liquid into a container. Pour in lemon juice, add a pinch of salt. Set aside until solidified.
Step 5
Make the filling. Toss the curd cheese with the chopped lemon rind. Prepare pieces of red fish.
Step 6
Line the cake pan with cling film. First, place the fish slices on the bottom so that they hang over the sides.
Step 7
Spread the filling evenly inside, alternating with the pieces of fish. Next, cover with overlapping fish slices hanging from the sides.
Step 8
Place the snack in the refrigerator. Put the frozen jelly on a cutting board and carefully cut into 1, 5 cm cubes.
Step 9
Carefully remove the snack from the mold, freeing it from the cling film. Turn gently onto a plate. Serve with cucumber jelly cubes and toasted baguette slices.
