Russian-Style Sushi with Red Fish
Description
The appetizer is prepared quickly and simply. Sometimes a little imagination helps you make an analogue of a traditional dish that is no worse than the original. A friend told me, Serve the appetizer to the table.
Instructions
- 1
Step 1
1. Prepare the marinade. To do this, peel the beet.
- 2
Step 2
2. Add 1 tablespoon sugar and 1 tablespoon salt per 1 liter of water, plus black peppercorns. Add the beet and bring everything to a boil. Turn off the heat and let the beet cool. Put the brine in the refrigerator; it needs to get very cold.
- 3
Step 3
3. Slice the salmon (I marinated it beforehand) into thin slices.
- 4
Step 4
4. Soak eight salmon slices for garnish in brine for 2 minutes; they will turn a very beautiful, bright color.
- 5
Step 5
5. For the cream, whip half a cup of cream to stiff peaks, add a package of Philadelphia cream cheese, and mix.
- 6
Step 6
6. Add 3 tablespoons horseradish to the cream (I use a creamy paste with pieces), and mix.
- 7
Step 7
7. For the base, take white bread and trim off the crusts. Spread with cream.
- 8
Step 8
8. Place strips of fish on top.
- 9
Step 9
9. Then spread both sides of the bread again and place it on top of the fish.
- 10
Step 10
10. Alternate layers of fish and bread spread with cream (I ended up with 3 layers of bread and 2 layers of salmon). Spread the little cake with cream on all sides.
- 11
Step 11
11. Garnish the finished dish with cucumber strips, fish, lemon, parsley, and other greens.