When the water boils, trickle pour it semolina, stirring constantly. Once the slurry thickens added fuzzy paste with cold water and boiled another 5 minutes. The mixture was removed from heat after
Eggs are cooked together with lemons cut into thin slices. In dish arrange lemon slices on each put one slice of egg on each egg with a spoon was placing some fish paste. Fish paste is made, all
In the bowl of a blender put the onion cut into chunks and caviar. Passaged to form a homogeneous mixture. Add the bread, garlic, grated rind of 1 lemon and the juice of lemon and a half and mix with
Tenderloin wash. In saucepan put a little water, about 1 finger deep boil and put the fillets in it. Stew about 10 minutes, then removable and allowed to cool. Crushed with a fork, discarding any
Salmon pass a cream with the feta cheese and cream. The mixture is heated slightly to which should be added and chopped onion. With the finished mixture filled eclairste.
All products are broken with a mixer until a uniform mixture. Pour the paste in a serving and leave in refrigerator to cool.
The butter is melted in a pan. Add the finely chopped onion, crushed garlic and fry for a minute. Add boned trout and stew on a slow fire. Add the brandy and stew for another minute, then pour the
Processed cheese lemon juice and beat with mixer until a uniform mixture. Add the sardines and mix again. Add the onion and parsley and stir again. Was added and the cream and mix until a fluffy. Pour
The butter should be very soft, otherwise pate will become lumpy after cool. In a deep dish put the tuna, the butter, cream, mustard, paprika, lemon juice and brandy. Mix with mixer until a uniform
Peoria boil in a saucepan. Reduce heat and add the salmon, which is boiled for about 5 minutes with the lid closed. Salmon is removed and cooled. Clean the skin and bones grind together with the
Tomato cleared of seeds and everything is pureed. Leaves of parsley for decoration and lemon slices. In the refrigerator pate lasts two days. The components can be replaced, according to personal
The butter mix until fluffy. Fish mix with a mixer or was ground through a sieve. Her without cease to stir, add the butter, tomato puree, yogurt, black pepper, sugar and lemon juice to taste. The
The cottage cheese mix well with cream. Fish are passaged with a fork and added to the mixture. Season with salt and ground black pepper, shaped into bowls and garnish with rings of the egg. The
Fish (without sauce) creases well with a fork. Chop the onion very finely, pickles - small pieces. Everything is mixed with mayonnaise and decorated entree is served with olives.
