Cold appetisers of fish and seafood

The most popular homemade cold fish snacks are salty herring snacks. Salted herring needs a preliminary soaking in cold water or milk or a cold infusion of strong tea. The duration of soaking depends on the flavour. It should be noted that in the hot season, the liquid should be changed periodically to avoid spoilage of the product; the change of liquid also contributes to the complete removal of salt. Soaking favourably affects the taste of herring: it becomes softer, tender, and juicier. In cold water or milk soak herring with a thicker meat consistency, and in tea infusion - soft herring.

As a garnish well combined with herring to taste onions, boiled potatoes, carrots, beets, as well as pickled cucumber, and hard-boiled eggs. Herring and garnish with a special mustard dressing or a mixture of vinegar and vegetable oil.

An excellent cold snack is made of boiled fish. Boil fish in the same way as for second courses, but make sure that it does not overcook, otherwise it is difficult to cut. To cut fish into wide and thin slices, use a large, sharp knife.

Those who do not like the specific odour inherent in some seafood can be advised to cook it in cucumber brine. A pleasant peculiar flavour acquires boiled cold fish under mayonnaise. This method of preparation is suitable for all fish, but best of all for lean fish.

For pouring dishes use, as a rule, that fish, which is tasty in boiled form, excluding bony and crumbly fish.

The broth or broth obtained by boiling fish is used to make jelly. The amount of added gelatin depends on the strength of the broth. So, for 1 cup of broth from under the pikeperch, cooked with the head and skin, enough 1-2 grams of gelatin.

Gelatin soaked in cold boiled water, taken in five times the weight of gelatin. Broth or broth should be boiled over low heat for 3-5 minutes, then pre-soaked gelatin and stir the broth until boiling and complete dissolution of gelatin (boiling broth with gelatin can not - from this, its gelling properties deteriorate). To get a more transparent jelly, add 1 raw egg white for every 4-5 glasses of broth. Beat the protein in a bowl with a whisk or fork, pour a glass of cooled broth or broth, add a tablespoon of vinegar or lemon juice, stir and pour into boiling broth or broth.

Cover the pot with the broth with a lid and place over low heat. As soon as the broth boils, remove the pan from the heat, let the broth stand for 15-20 minutes, and then carefully, without shaking, strain through a napkin. With bay, fish is well combined with horseradish or mayonnaise, which are served separately in a saucepan.

Sufficiently fleshy fish should be chosen for stuffing. Garnish this snack with boiled vegetables and serve it separately in a saucepan horseradish with vinegar or mayonnaise, in which you can add grated horseradish.

Small fish and fish fillets can be made into fish under marinade.

The heat treatment of seafood used for cold appetisers is described in the recipes below.