Both types of fish drained of oil. Tuna is pressed. Set aside 6 olives and other stones are removed and crushed in a mortar, add to the fish. With wooden spoon stir the margarine and add to the fish

The potatoes are peeled, cut in small pieces and boiled in salted water for 20 minutes. Fish add salt, bay with plenty of lemon juice and boil steam for 10 minutes. In bowl, mash the potatoes and

Salmon is cut into small pieces or grind in large pieces. Tomatoes also. Mix with the feta cheese, put dill, garlic, salt if necessary. Peel spread and cut crosswise. Each skin is smeared with olive

Pickles are cut two and carve. Fish fillets are cut and mixed with a thick mayonnaise and mustard. Sprinkle with black pepper, stir and fill the pickles. On each put slices of boiled eggs, and on it

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

The fish is placed in 30 minutes into the chamber in order to clean better than bone. Fillet cut into very thin slices about 3 mm thick, sprinkle with salt and sugar and wrapped in sealed foil. 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

Lemons are cut in half and carved inside them . The juice is separated in a bowl. Fish mix with mayonnaise and lemon juice. To this mixture was filled half lemon. Arrange on lettuce leaves and garnish

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.

Salmon is passaged with all products in the set sequence. In Plateau rank of salad leaves, forming them by color and by using a syringe filled. Serve with toast and lemon.

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

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

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 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