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Home › Recipes › A la Russe Bruschetta with whitefish fillet and pike caviar


A la Russe Bruschetta with whitefish fillet and pike caviar

Directions:


1
Cut baguette into slices, slightly dry in a toaster, electric grill or oven and cool on a grate or a wooden board.
2
Cut whitefish bulyk into small strips.
3
Chop fresh cucumber into thin slices, cut radish into thin circles.
4
Prepare a pike caviar topping. Chop the onion finely and combine it with caviar and butter.
5
Make a bruschetta. Lay a slice of fresh cucumber to baguette, spread it with a teaspoon of pike caviar topping, add 2-3 slices of whitefish fillet, decorate with radish slices and dill.


Ingridients:

Multigrain baguette – 1 piece
Whitefish fillet of cold smoking -150 g.
Pike caviar - 100 g.
Fresh cucumber - 1 piece
Fresh radish - 3 pieces
Onion - 1/2 pieces
Refined vegetable oil - 1 tablespoon
Dill - 1 sprig