Recipe "" Savoury cake "with Russian caviar fish":
- sturgeon caviar / Capelin / sockeye: 50/70/50 r
- popcorn of wheat germ: 40 g
- turnip risotto PF: 60 g
- poached Rapan: 50 g
- crab meat (2 phalanx): 40 g
- damashnego cheese sauce with sunflower seeds and pine nuts kobzharenogo: 70 g
- sauce of sour milk with foam: 30 g
- herbs (cilantro, parsley): 25 g
- green salad: 50 g
- cake made of peas and buckwheat flour: 90 g
- pickled apples 30 g
- garlic 1 clove
Step by step recipe for cooking
Risotto cake. Turnips bake with honey and salt. Finely chop into cubes. Fried onion, add the turnips, simmer for 3-4 minutes, pour the white wine and evaporate, add the cream. Salt to taste.
Chop lettuce and greens. Mix together, season with salt and fermented baked milk. Penkov from cut strips of sour milk.
Crab meat to defrost, remove the cartilage and finely chop. Stir in cheese sauce. Nuts and fry the pumpkin seeds, chop and add to the mix.
Thaw porcini mushrooms and finely diced. Prepare onion, and finely chop and fry until golden brown mushrooms. Rapana meat cut into small pieces and simmered in wine and cream, season with salt and add 2 g of garlic mashed potatoes. At the end, add the mushrooms and onions, mix.
Arrange the eggs on a bowl and cover with foil.
Fry seedlings in sunflower oil with spices and salt.
Peas 50 g, 20 g of buckwheat flour, baked milk50 g kislushka 30 g, 10 g of water, 2 g of cinnamon, 1/4 teaspoon cumin, salt, pepper, 1/2 eggs, slaked soda 1/3 tsp Boil peas and mince. Mix all the ingredients and bake the cake in the form. Cool and lubricate yogurt with spices.
Put all the layers except the eggs in the cake. On top decorate eggs. Leave in the fridge for 1 hour. Decorate with flowers or herbs and serve.