Bread is wetted (immersed in water), then draining well. In a bowl or jar put eggs, bread, chopped onion, egg whites, water, limontozuto and the oil, beat with a blender for about 2 minutes. * I use

Put all ingredients in a bowl and blend well. The pate is a sumptuous spreads slices and put in an appropriate dish and decorated with olives or pickles salad is suitable for a glass of white wine for

All Products were ground with a blender. The pate is durable in refrigerator 3-4 days. Quantities are approximate.

Fish is cleaned of skin and bones. Cream and the cottage cheese is heated gently to soften. All products without cucumber is chopped in a blender. If necessary, add more salt. Cucumber cut into wafers

Fennel cut into small pieces and treated add salmon pate, mayonnaise and ketchup. Mix well and flavor with pepper. Bruschetta is coated with the mixture. On every bite is placed piece sour cucumber or

Eggs are cooked to a solid state, Drain the fish from the water, the olives are separated from stones, dill chop onion and together with other products placed in a deep pot. All were passaged to

Meal is boiled in 300 ml water, with constant stirring, and allowed to cool completely. Caviar beat mechanically with a wooden pestle, the aim is to burst as many grains. If skins are removed. Add

The cottage cheese and milk mixed and must obtain consistency suitable for spreading on a slice of bread. Add the fish, which is drained from the fat of the can, and add the juice of half a lemon. All

In a bowl place half cream, the crab sticks, parsley, juice of half a lemon, salt and pepper. Beat with a blender. In another bowl with the blender crushing the remaining cream, skinning and cleaning

Caviar is washed and cleaned from the skins, then salted thoroughly and place in refrigerator for 3-4 days to ripen (when mature yields pink and becomes grainy). The mature eggs are washed well by the

First prepare the concentrate - mostly used for spawning fish in Bulgaria are carp and bream. The fish was cut open and gently remove the egg, in which the skin is covered not to be cleaved. Then

Pour canned tuna sauce (no matter whether it is in its own juice or vegetable fat, spices if separate) in a bowl, add the cream cheese and blend to smooth, optional add spices and lemon juice. recipe

The fish is removed and drain the sauce. The bread was broken and it absorbs the sauce, then with fish crushed puree. To the resulting puree is added lemon juice, tomato puree, previously beaten

In 500 ml water, dissolve one bouillon cube and add soaked in 50 ml water gelatin. Allow to cool. Oil slightly cake pan or muffin. Then in a large bowl mix the fish, tomatoes, eggs. Add the cooled

Herring clears the skin and bones. Sirloin grind with machine together with the cottage cheese. Add well mashed butter, salt and mix everything.