Salmon is a beautiful presentation. Fish sliced: serving and decoration of the festive table

The New Year is getting closer, and every hostess begins to think about the festive menu both directly for New Year's Eve and for the subsequent holidays, when a series of meetings with friends and relatives begins at a large table filled with all sorts of goodies.

1. Salmon rolls with curd filling

These wonderful rolls, despite their simplicity, are distinguished by incredible sophistication and tenderness. Another important plus of this recipe is that such an appetizer is prepared very quickly, and on the table it looks very festive.

Ingredients:

• Lightly salted salmon 120 g
• Cottage cheese50 g
• Cucumber 100 g
• Garlic 1 clove
• French mustard 10 g
• Salt, pepper to taste

Cooking method:

1. Put cottage cheese in a bowl and mix it with mustard.
2. Finely chop the cucumber. Crush the garlic with the flat side of a knife and add these ingredients to the curd mass. Pepper and salt. To stir thoroughly.
3. Put a little stuffing on the edge of a slice of salmon, roll into a roll and fix with a small skewer or toothpick.

2. Sandwiches with salmon and cream cheese

Also a very simple and quick recipe for appetizers with salmon, although very original. Delicate cream cheese and slightly salted salmon create the perfect combination, complementing each other. And you look how beautiful such compact sandwiches look on the table, especially if you decorate them with fresh herbs.

Ingredients:

• Rye bread 8 slices
• Lightly salted salmon 16 slices
• Cream cheese 100 g
• Dill several sprigs
• green onion few feathers
• Ground pepper to taste
• Lemon 1/2 pc.

Cooking method:

1. In a small bowl, combine the cream cheese with the chopped herbs, and then lightly pepper.
2. Cut circles from bread with a glass and evenly spread cream cheese with herbs on them.
3. Put the salmon on top, twisting each slice beautifully. Garnish with dill and lemon zest.

3. Potato appetizer with salmon

Taking an idea from the national cuisine of one country, you can prepare a dish that fits perfectly into the national cuisine of another. Like, for example, such an appetizer prepared in the manner of sushi, although it would seem that the set of products is originally Russian. But keep in mind that this dish is quite hearty and may be better suited for a festive dinner on January 1st.

Ingredients:

• Potato young small 12 pcs.
• Lightly salted salmon 150 g
• Dill small bunch
• Sesame oil 1 tsp
• Sesame seeds 1 tsp
• Green onion 12 feathers
• Pepper to taste

Cooking method:

1. Wash potatoes thoroughly and steam for 15-20 minutes. Cool down.
2. Cut the potatoes a little from above and below, pepper, sprinkle with chopped dill and wrap the potatoes in small slices of salmon, securing with green onions.
3. For each potato, add literally a drop of sesame oil for flavor and lightly sprinkle with sesame seeds.

4. Crepes with cream cheese and smoked salmon

Even the usual snack can be prepared a little differently. We recommend trying these mini pancakes. By the way, this is how red fish is often served in France, calling these mini pancakes the Russian word blinis.

Ingredients:

• Buckwheat flour 200 g
• Wheat flour 60 g
• Chicken egg 2 pcs.
• Butter 25 g
• Dry yeast 2 sachets
• Milk 250 ml
• Lemon 1/2 pc.
• Salt, pepper to taste
• Cream cheese 200 g
• Smoked salmon 180 g
• Cherry tomatoes 100 g
• Olive oil as needed

Cooking method:

1. Pour yeast into warm milk and stir.
2. Separate whites from yolks. Put the whites in the refrigerator for now, and mix the yolks with two types of flour, add milk and yeast to the resulting mixture, knead the dough and leave it for an hour, covered with a clean towel.
3. Beat the egg whites until stiff and gently fold them into the batter. Add 25 grams of melted butter, salt, pepper and grated zest of half a lemon.
4. In a frying pan heated with olive oil, fry small pancakes for about 1 minute on each side.
5. Grease the pancake with cream cheese, put a piece of smoked salmon on top, cover with another pancake, spread a layer of cheese again and put a piece of salmon. Cover with the third pancake and secure with a toothpick and half a cherry tomato. Repeat with the rest of the canapes, following the given sequence.

5. Salmon with avocado mousse

This is perhaps an appetizer for real gourmets, with which you will have to tinker a bit in the kitchen. But if you want to surprise your guests or just treat yourself during the festive period, try this amazing salmon recipe. The classic combination in a new form is what you need.

Ingredients:

• Avocado 2 pcs.
• Lime 1 pc.
• Cream 100 ml
• Gelatin 1 sheet
• Smoked salmon 100 g
• Salt, pepper to taste

Cooking method:

1. Cut the salmon into small cubes, sprinkle with lime juice, pepper and add a little zest. Mix everything thoroughly and put in the refrigerator.
2. Soak the gelatin sheet in cold water. Beat most of the cream into a strong foam, and heat the rest in a saucepan, and then dissolve the gelatin in the warm cream.
3. Mash the avocado pulp with a fork into a puree, add lime zest, salt, pepper and mix with warm cream. Next, carefully add whipped cream so that the foam does not settle.
4. Pour the avocado mousse into suitable cups and crush the salmon on top. Serve chilled.

6. Puff rolls with smoked salmon

Literally 30 minutes in the kitchen - and an amazing puff pastry appetizer in the form of rolls is ready. This dish will perfectly decorate the table on New Year's Eve, and the next day it will be a nice addition to soup - for example, to a simple vegetable or rich fish soup.

Ingredients:

• Puff pastry 1 layer
• Cream cheese with herbs 100 g
• Salmon (or trout) smoked 100 g
• Poppy 1 tbsp. l.
• Egg yolk 1 pc.
• Pepper to taste

Cooking method:

1. Roll out the dough, making a circle. Cut the circle into 16 equal parts (triangles).
2. Lubricate each part with cream cheese with herbs and put a small piece of salmon on the widest part of the triangle. Pepper lightly.
3. After wetting your hands in water, roll the triangles into a roll and put them on a baking sheet with parchment paper. Brush with egg yolk and sprinkle with poppy seeds.
4. Bake in a preheated oven at 180 degrees for 15-20 minutes until golden brown.

7. Appetizer of salmon with zucchini

Another great recipe for red fish snacks is zucchini rolls. Pleasant and slightly crispy zucchini zucchini combined with delicate salty salmon create a unique taste, and the beautiful design of the dish will please the eye and cheer you up.

8. Potato pancakes with salmon

The most delicious dishes are always obtained at the intersection of simplicity and sophistication, as in this case. Ordinary, it would seem, potato pancakes turn into a great snack if you add smoked salmon or trout to them, as well as sour cream and red onion. Very tasty and festive. Plus, if you don't add onions, these potato pancakes can be a great New Year's Eve holiday brunch.

Cooking method:

1. Peel and grate the potatoes, then squeeze them thoroughly, mix and squeeze again. Peel the onion, finely chop and add to the potatoes.
2. Lightly beat the egg and add it to the potatoes along with the flour. Salt, pepper and mix thoroughly.
3. Spread pancakes false on a frying pan heated with vegetable oil and fry for several minutes on each side until golden brown. Place cooked pancakes on paper towel to remove excess oil.
4. Serve the pancakes topped with sour cream, followed by half-ringed red onion and pieces of red fish.

Assorted fish can decorate any table for a holiday. Such a plate will be a great additional treat, combined with other dishes at a family dinner. It can also be an independent dish at a small banquet.

What is a fish cut?

Like other cuts - meat, cheese, vegetables - a plate with fish products has an important place at the festive table. Each housewife will cook the cut according to her own unique recipe and decorate this dish accordingly.

In the restaurant, a fish platter is a large dish with a variety of fish products, which is beautifully decorated with suitable greens, sauce and other ingredients. But it can be easily prepared at home if desired. The main thing is not to limit yourself in decorations and the composition of fish delicacies.

Sliced ​​fish on the festive table can consist of several types of fish, or one. Additionally, such a dish is decorated with vegetables, which, in addition, emphasize the special taste of sea delicacies.

In order to properly prepare fish fillets for assorted dishes, you should use the advice of experienced housewives.

According to the rules, assorted fish are prepared immediately before they are placed in front of the guests. The taste and fresh look of pieces of fresh fish can be provided by plastic wrap, with which you need to cover the dish before serving. This measure also prevents other possibly unpleasant or unwanted odors from entering the fish dish.

Only sharp knives should be used for slicing fish, so that a beautiful and neat cut is obtained, and the pieces are small and thin.

The pieces into which this or that sea delicacy will be cut can have absolutely any shape. The appetizer is cut into plates, strips, rings, small pieces and laid out in different directions so that a certain composition is obtained.

Serving and serving rules

Assorted seafood is a cold appetizer. In the restaurant, this dish is served at the beginning of the feast, after which the guests are offered meat appetizers and the main course. The same rule of serving should be followed when placing dishes on the home table.

• Assorted fish can be served in portions for each guest, in a separate container. But most often, a large dish is placed in the center of the table, which is effectively decorated, and the invitees themselves choose the pieces they like.

• When the table is served in accordance with all the rules of etiquette, then the fish platter must be served with a knife and fork. A fish appetizer should not be cooled below 14 degrees, and it is recommended to spread the fish platter only in porcelain dishes.

• Snacks and fish platter are also table decorations, so you should think about decorating in advance. Even from several types of fish, literally from two or three, you can get an excellent fish platter.

Slices are stacked to the taste of the hostess. Pieces of fish laid in the form of roses look interesting if placed in the shape of a circle. Fish of different colors, laid out in layers, also looks very unusual and aesthetically pleasing. It is good to decorate the appetizer with sprigs of greenery and various herbs.

Registration

The dish may consist of different types of red and white fish, as well as smoked, dried or even salted fish. Such combinations not only do not spoil the taste of the dish, but also add extravagance to the taste of the fish platter.

Lime slices look advantageous on pieces of fish of expensive varieties. It should be said that almost any fruit adds originality and sophistication to assorted fish. Apple slices, sprigs of dill and parsley, olives will refresh such a plate.

Other seafood can be added to the fish dish, for example, caviar, shrimp, mussels, which must be placed so that guests have the opportunity to try them without any problems.

The cut of fish will only win if the pieces are arranged according to color combinations. The unique shade of each fish skin is another plus, as you can lay out the pieces according to the shades, which will not be difficult at all.

It is also recommended to lay out a fish dish in the form of an ellipse or a semicircle. Place in the form of stripes or arcs. Pieces of fish can also be put on sticks and garnished with fruits and vegetables, such a dish is called fish canape and is very popular these days.

In addition to smoked fish, you can also add sprats, and salmon can go well with salted or smoked halibut.

Another method of preparing a fish starter is the breadcrumbs platter, in which fish slices are served in a platter with breadcrumbs fried in the oven. A fish appetizer will look great both at a party and on any holiday table.

To serve snacks, it is recommended to choose dishes or cutting boards that will harmoniously fit into the design of the table. You can present guests with a snack on a large porcelain plate, a flat white dish, or on a special board that is used to serve fish.

Slicing can be arranged in the form of flowers or pieces strung on skewers or rolled into rolls. How such a dish turns out depends only on the fantasies and skill of the author of the culinary masterpiece.

Decoration methods step by step

Sliced ​​fish goes well with lemon, herbs, orange, butter, as well as olives and black olives. You can cut flowers from the lemon peel and decorate the dish with them. Unusually complement the fish platter roses from the fish itself, decorated on different sides with parsley or dill.

If there is very little time left before the arrival of guests, but you want the dish to look no worse than in a restaurant, then pieces neatly arranged one after another, laid out in a certain order, look good.

With the help of caviar, you can quickly decorate fish cuts for the arrival of guests. You can leave it in the center in a saucer, or put it in pieces in random order, and put butter in the middle.

You can decorate fish slices in this way in a matter of minutes, and the dish will look rich and unusual.

Assorted original serving

Guests will definitely appreciate the unusual serving of chopped fish. An appetizer of red salted fish of different types is a great combination for a festive dinner. Salted red fish is usually cut into very thin slices of various sizes. To it you can add rolls of pancakes with caviar, decorated with olives, black olives and dill. Even a true gourmet will not forget such a dish. A sauce prepared from chopped fresh herbs is perfect for it.

And fatty red fish fried in the oven can be served with onion rings, lemon and pepper. Or combine red fish with potatoes and herbs to make it not only tasty, but also beautiful.

Note to housewives

The hostess, who decided to surprise guests with fish cuts, should take into account some recommendations.

• Assorted fish should be served at the very beginning of the feast, using dishes decorated to your taste for this.
• Dishes with fish in dishes look unusual, the edges of which are decorated with stains from various sauces, combined with seafood.
• The very shape of the dish, on which the fish platter, cut into thin slices, will be served, may be unusual and follow the contour of a fish or shellfish.
• A fish platter served in containers of various shapes and sizes will look much more interesting.
• Pieces of herring are recommended to be served on a piece of black bread with pickled onion and pickled cucumber; such a sandwich will please other guests.
• Put as many varieties as possible on the plate, then the plate will look rich.

Red caviar has become an everyday dish for many. But even many of these lucky ones cannot imagine a holiday without caviar. And what can we say about those for whom salmon caviar on a weekday is a luxury. Although caviar is not a shortage, it is still considered a delicacy that can decorate any, even the most luxurious table. And if you try, you can surprise guests not with caviar itself, but with its original presentation. So, how to serve caviar to the festive table?

Sandwiches with red caviar

The most familiar and traditional way of serving caviar is sandwiches. Classical sandwich with caviar: a slice of a white loaf is spread with butter, caviar is placed on top with a thin layer. However, even something as simple as sandwiches with caviar, can be diversified.

Firstly, instead of a fresh soft loaf, you can take crispy toast or toasted slices of bread (croutons).

Secondly, instead of butter, you can use heavy cream as a “substrate” for caviar - they are not as fatty as butter, so you can take more of them. Cream, by the way, can be tinted with juice of fresh herbs or carrots. And if you grind, for example, tuna with cream, you get the most delicate fish paste as a substrate for caviar. Another option: grind the cream with cottage cheese, salt and herbs. Almette-type curd cheese is also suitable.

Thirdly, you can get creative with the shape of bread slices by cutting the loaf into hearts, circles, triangles, etc.

And fourthly, it’s worth conjuring up decorating sandwiches with caviar. Most often sandwiches with red caviar decorate with lemon (this is also a very tasty combination), olives, herbs. The taste of caviar goes well with the taste of fresh and lightly salted cucumbers, while cucumber circles will enliven the sandwich.

You can add a caviar sandwich with a strip of omelette or even a whole fried egg - eggs with caviar, as you know, make up a completely harmonious tandem. can be made high - two or three layers. At the same time, the sides should be smeared with oil and sprinkled with plenty of herbs - it turns out bright and beautiful. A layer between slices of a loaf can be, for example, red fish or herring oil.

Caviar on crackers. You can serve caviar in the form of small sandwiches, but do without bread, replacing it, for example, with unsweetened crackers. As a substrate for caviar, you can use this cream: take equal amounts of softened butter and Almette-type curd cheese, add curry to taste, mix thoroughly. Lubricate the crackers with cream, put a teaspoon of red or black caviar on top - both beautiful and tasty! True, you need to leave such mini-sandwiches for at least an hour to soak, and then serve them to the table.

Sandwiches are, of course, far from the only way to beautifully serve caviar to the festive table. There are various snacks with caviar– tasty and original

How to serve caviar to the festive table? Prepare appetizers with caviar!

1. Tartlets with caviar: recipe. Tartlets are small baskets baked from shortcrust pastry. Tartlets are used just to beautifully, tasty and conveniently serve various snacks - usually cold. Including caviar.

A simple recipe for tartlets for salty snacks: take a pack of butter or creamy margarine (a pack, as a rule, has a mass of 200-250 grams), soften, add 3-5 full tablespoons of sour cream, an egg, a pinch of salt. To mix everything. Gradually add flour in small portions (you can add a little baking powder to the flour first), kneading the dough. The result should be not very soft, but plastic shortbread dough. After kneading the dough to a homogeneous consistency - so that it stops sticking to your hands and the table - you need to put it in the refrigerator for at least an hour, covering the bowl with the dough with a lid so that it does not wind up.

After an hour or two, the dough is taken out, rolled out with a very thin layer. Then circles are cut out of the dough according to the size of the molds. Molds can be gently greased with a brush with vegetable or butter. Mugs are placed in molds, pressed against the bottom and walls, after which they are pierced in several places with a thin toothpick or fork. In order for the tartlet to retain its shape during baking, it is worth filling it with peas. After that, put the molds on a baking sheet - and in the oven. Tartlets are baked at a temperature of about 220 degrees for about 10 minutes. They should brown slightly.

Remove the baked tartlets from the molds, pour out the peas, then leave the baskets to cool, and then stuff them. In tartlets, “cream” is usually put first, and caviar is placed on top. As a cream, use butter or salted cream cheese or cream cheese mixture. Chopped greens or chopped boiled yolks, chopped fish, etc. can be added to butter or cream. Caviar is carefully placed on top.

The recipe is quite simple, but how it diversifies the festive table! If you are used to serving caviar on bread slices, next time be sure to cook tartlets with caviar .

2. Serving caviar on cucumbers. Fresh cucumbers are cut into thick circles or columns and laid out on a plate in an upright position. From above, a notch is made in the pulp of the cucumber with a teaspoon. After that, the cucumbers need to be salted. The recesses are filled with salted sour cream with fresh chopped herbs, and caviar is placed on top - tasty, healthy, and beautiful! You can combine the filling for cucumbers, taking not only caviar, but also slices of red fish. However, fantasize!

3. Vol-au-vents with caviar: recipe. Vol-au-vents are French round (although modern housewives make them both triangular and square) puff pastries that are baked separately, cooled, and then filled with a cold filling. Under the caviar, the French women baked very miniature flounces, in each of which they put one teaspoon of caviar.

Puff pastry for vol-au-vents you can cook it like this: take 150 g of butter or margarine and chop it with a knife, constantly sprinkling with flour. When the oil becomes soft, homogeneous, prepare the liquid for the dough: take half a glass of cold boiled water, add half a teaspoon of citric acid or vinegar, a pinch of salt, mix. Crack 1 egg into the water and mix again. Add liquid to butter with flour. Gradually introducing the rest of the flour (how much the dough takes), knead everything - first with a knife, then with your hands. When the dough becomes thick, start kneading it on the table. The main thing is to achieve uniformity, plasticity and elasticity. Roll the dough into a ball and put it in the refrigerator.

Soften 100 g of butter slightly, sprinkle it with flour to make it thick, viscous. We roll out or blind a flat square from the butter and also put it in the refrigerator. After an hour, we take out the dough, roll it thinly, put our butter and flour in the center. After that, fold the dough into an envelope so that the butter is inside. Now roll out the dough, but only in one direction. Fold again several times and put in the refrigerator for 15-30 minutes. We take it out of the refrigerator again, roll it thinly (driving the rolling pin only in one direction), fold it into an envelope and put it back in the refrigerator for 15-30 minutes. So we repeat three times. After that, we will start directly forming the vol-au-vents.

To do this, roll out the dough with a thin layer and cut out small round cakes from it. We make round holes in the center of half of the cakes, turning the circles into rings. By the way, special molds for cutting dough for flounces are sold. Grease a baking sheet with vegetable or butter, put our circles of dough on it (not rings, but cakes without holes!). Lightly beat one raw egg with a fork and brush our circles with it. Then, on top of each circle, we will evenly lay the rings (flat cakes with holes). They do not need to be pressed or fastened - you just need to lay them evenly. Brush the rings with egg too. Put the baking sheet in a well-heated oven and bake until the dough is browned.

Vol-au-vents can be made high by laying several rings on one circle. If you cut out not circles, but squares - an appetizer “vol-au-vents with caviar” it will be square. We will fill the cooled flounces with softened butter with chopped herbs or cream cheese cream, and put caviar on top. French appetizer with caviar is ready!

4. Cold appetizer “Caviar with onions”. Sweet red onion cut into “boats”. Salt sour cream or heavy cream, add spices to taste, chopped herbs. Put the resulting cream in onion boats, lay caviar on top - red or black. Put the boats on a large flat plate.

5. Red fish rolls with caviar. Cut red lightly salted or smoked fish into long thin strips, put a tablespoon of whipped butter on the edge of each, twist the rolls and place them vertically on a flat plate. Put a teaspoon of red caviar on top of each roll.

6. Snacks with caviar and potatoes. The taste of caviar goes well with the taste of potatoes. There are many options here. You can wash the potatoes in the skin, cut in half lengthwise and bake on a baking sheet in the oven. When the halves have cooled, take out a little pulp with a spoon, filling the cavity with butter and caviar.

Another variant appetizers with caviar and potatoes: serve caviar directly on boiled new potatoes, laying a “substrate” of salted sour cream or heavy cream between the vegetable and caviar.

Tasty potato potato pancakes with caviar. The potatoes are grated, salt, an egg and a little flour are added to the resulting mass. From this potato dough, small pancakes are fried in a pan. The appetizer can be served both cold and hot. A tablespoon of sour cream is placed on top of each pancake, and red or black caviar is placed on top. You can grease the whole potato pancake with black caviar and cover it with a second one - you get a puff snack, which, by the way, is served as a delicacy in some restaurants.

7. Appetizer “Caviar on chips”. Arrange large Pringles on a large flat dish. Put a small butter rosette and a teaspoon of caviar - red or black - on each chip. Garnish with fresh parsley. You need to cook just before serving - after a few hours the dish will lose its taste, as the chips will get wet, absorbing moisture from the caviar.

8. Caviar on pancakes. Pancakes with caviar is a traditional serving, almost as common as sandwiches with caviar. But this method can also be varied. Prepare pancakes. Spread each pancake with cream cheese and roll into a roll. Cut the resulting long roll into several small ones, lay vertically on a flat dish. Put a spoonful of red or black caviar on top of each pancake-cheese roll. Similar rolls can be made from fried beaten eggs.

Serving caviar on the festive table should be beautiful! Try, experiment, not being afraid to make a mistake, because caviar is combined with many products: with salty and unleavened pastries, any vegetables, fish, fried and boiled eggs, rice, etc. Limitless fantasies and bon appetit!

I also want to add an interesting recipe Olivier salad

OLIVIER WITH SALMON

- fresh salmon - 300 g (can be replaced with shrimp or crab meat - not sticks);

- slightly salted salmon - 150 g

- Red caviar - 100g;

- boiled potatoes - 5 pcs;

- boiled egg - 3 pcs;
- pickled cucumber - 1 pc;
- fresh cucumber - 1 pc;
- canned green peas - 1.2 cans;
- onion - 1 pc;
- lemon - 1 pc;
- parsley - 1.2 bunches;
- mayonnaise - 100 g;
- salt;
- pepper;

Cooking:

1) Boiled potatoes, eggs and cucumbers, lightly salted salmon cut into medium cubes, chop the parsley. Peel the onion, cut and marinate in lemon juice.

2) Cooking salmon fillet: if there is a double boiler, cut into small pieces and cook in it, if not, cook in a saucepan with a little water. Bring to a boil, add salt to the water and cook over low heat for 15 minutes. Then take out the finished fillet, cool and cut into small pieces.

3) Mix chopped vegetables, green peas, onions (without lemon juice), parsley and fish. Salad, pepper and season with mayonnaise sauce with caviar.

ALL, ALL, FRIENDS HAPPY NEW YEAR!!!

It is difficult to imagine a festive home table without fish. It goes well with most cereals, vegetables and other products, provided it is properly presented to guests. Serving fish has a set of rules that you can follow to impress your guests.

Fish table basics

Special devices

In addition to the main appliances, when serving fish, additional ones are also required. The list of devices should include the following items:

• A knife with a blunt blade, shaped like a spatula;
• Fork with three prongs;
• In rare cases, a fish fork may be shaped like crab claws. The middle prong is slightly deepened for easy separation of fish from bones;

Fish menu

It could be:

• Salad, the main ingredient of which is fish;
• Hot fish snacks;
• Jellied dishes;
• Assorted fish;
• Varieties of fish caviar;

Successful serving of appetizers means almost complete success. If appetizers are served incorrectly or unoriginally, guests will not expect more at the subsequent stages of the table, and may refuse fish dishes.

Fish table setting

There are certain rules and tricks for decorating the table. It is his presentation that should make guests want to quickly taste this or that dish, at least because the table is beautifully decorated with fish products.

Sprats and canned food

Before serving sprats, they are cleaned, while removing the inedible head. After you put the fish on a plate at your discretion, you can decorate it with eggs, fresh or lightly salted cucumbers and cover with mayonnaise on top.

Canned fish

This type of seafood is transferred from cans to porcelain saucers or trays. For a more spectacular look, you can use lettuce leaves as bedding, as you would for any other fish cut. If there is oil, get rid of it. Of course, canned food can be in oil, but they should not float in it.

jellied fish

No experience here. It is the experience of cooking that will help you prepare the perfect dish with aspic fish, the highlight of which is the broth. By sticking to the right broth recipe, you can guarantee a successful aspic dish that will be hard to pass up.

Rules for serving fish

First meal

Almost any fish soup is served after sprinkling with herbs, at the discretion of the hostess.;

Liquid dishes are served in a heated dish so that the soup is not cold;

Main courses

• As a rule, you need to serve on the dishes on which the fish dish was prepared;
• Before serving, the fish should be stored either in the oven or in a closed pan, but not in an open state. Before serving, leave it where it was prepared;
• Baked dishes are usually served fresh from the oven. There is an exception where you can serve a baked dish, divided into portions right in the foil;

Snacks

• Fish cutting and dressing should be carried out immediately before serving, to preserve the freshness of the product. In no case do not cut fish into slices the day before the feast, or even several hours before. She may lose her taste;
• Cold snacks should not be warmer than 10-15°C before you serve them to guests;
• The number of servings on one dish should not exceed 10 pieces;

Wine with fish

Often, in addition to fish, wine is put on the table. There are no specific rules for choosing wine in combination with fish dishes. This choice is individual and should refer to the taste of the hostess or host. As a rule, red or pink dry wine is served with seafood.

In general, it is accepted that white wine should go with fish “in the kit”, but there are many exceptions here. Again, it all depends on the taste preferences of the hostess and on the audience of guests who will enjoy the dishes at your table.

Decoration of fish slices

The possibilities for the run-up of fantasy when decorating almost any fish dish are indescribably great. An important parameter for cutting individual slices is their size - it should be one bite. To prevent guests from getting their hands dirty when they take slices of fish with their hands, use skewers or toothpicks in the cut. To make the table a little brighter, just buy multi-colored skewers.

Compositions of different families of fish look spectacular on one vessel. Try to fit as many of the displayed fish colors as possible on one plate, such as a combination of white and red fish. When laying the slices, add vegetables traditional for fish: black olives, lemon slices, cut in an original way.

Small pieces of butter, in the form of thin petals, should be presented to guests for the opportunity to make a compact sandwich, covering the butter with a slice of red fish.

For a variety of fish dishes, some slices can be made in the style of flowers, while adding greens and other fish ingredients. It is important to remember that with a complex arrangement of products on a plate, they should not cause problems for guests to take them. They must always be available.

Serving fish is a rather laborious process that requires special attention and a lot of time. But if your imagination is at a decent level, following certain rules for combining ingredients, you can create your own fish table, giving the impression of a creative hostess.

• — Lax, gravlax and smoking —

  To begin with, it’s still worthwhile to figure out what features each of the methods of preparing fish fillets we have chosen has, since each of them has its own name. Everything is not so difficult.

  The so-called lax (lox) is nothing more than the name of red fish literally translated from Yiddish, the fillet of which is usually cooked by simply soaking in simple brine for several days. The second method - gravlax - not without reason has the word "lax" in its name, because all its difference from the first comes down to a more complex composition of the brine, in which you can find dill, horseradish, and sometimes juniper berries with vodka. Smoked salmon, in addition to the obvious addition to the recipe of the smoking process itself, is distinguished by a wider use of fish meat, and not just fillets from the abdominal region.

• — Lux on Matthew Dillon's Three Day Pickle —

  Ingredients:
  Salmon or halibut - 700 gr
  Cold water - 3 cups
  Kosher salt - 0.3 cups
  Dill - 1 tsp
  Anise seeds - 1 tsp
  Coriander seeds - 1 tsp
  Dill - 6 sprigs
  Parsley - 6 sprigs
  Cilantro - 6 sprigs
  Garlic, chopped - 4 cloves
  Shallots, chopped - 1 pc.

  For sauce:
  Fresh lemon juice - 0.5 cups
  Garlic, thinly sliced ​​- 3 cloves
  Shallots, chopped - 2 pcs
  Chopped parsley - 0.5 cups
  Chopped mint - 0.5 cups
  Chopped dill - 0.5 cups
  Chopped chervil - 0.25 cups
  Lemon zest, grated - 1.5 tsp
  Anise seeds, crushed - 1 tsp
  Red pepper - 1 tsp
  Grape seed oil - 1 cup
  Salt, pepper - to taste
  

  Cooking:
  1. Rinse and dry the fish. Place the fillet in a deep baking dish. In a large bowl, mix the water and salt, then add the dill seeds, anise seeds, coriander seeds, herbs, garlic and shallots. Pour the brine into the mold, and cover the top of the fish with a clean towel so that it is slightly moistened. Wrap the dish in plastic wrap and refrigerate for 3 days, turning the fish over and changing the towel after the first 36 hours.
  2. Drain the brine and clean the surface of the fish from adhering particles. Place the fish, skin side down, on a baking sheet and refrigerate for another 2 hours.
  3. Mix lemon juice with garlic and shallots in a bowl, let it brew for 20 minutes. Pour in the same parsley, dill, mint, chervil, lemon zest, anise seeds, pepper, pour in oil, salt, pepper and stir.
  4. Cut the fillet on the work surface, separating small pieces from the piece and skin. Serve them with the sauce, adding sour cream, gherkins, black bread and mustard if desired.

• — Gravlax by Andrew Zimmern —

  Ingredients:
  Salmon fillet with skin without bones - 700 gr
  Cumin seeds - 1 tbsp.
  White pepper - 2 tbsp.
  Kosher salt - 0.5 cups
  Sugar - 0.5 cups
  Brown sugar - 0.25 cups
  Chopped dill - 2 cups
  Chopped parsley - 2 cups
  Red pepper - 1 tsp
  Lemon zest - 1 tbsp
  Scandinavian alcoholic drink "akvavit" - 3 tbsp.
  Bagel, cream cheese / pancakes / scrambled eggs for serving

  Cooking:
  1. Mix the crushed spices in a bowl with salt, sugar, dill, parsley, zest and alcohol.
  2. Place the fillet in a glass or ceramic bowl, skin side down, and spread the seasoning mixture evenly over its surface. Pack the dish in plastic and refrigerate for 2-3 days. The dish can be served as soon as the fish is saturated with aroma, and the edges of the fillet are slightly dry.

• — Smoked Salmon with Orange Peel by Jason Alley —

  Ingredients:
  Processed salmon fillet - 800 gr
  Brown sugar - 2 tbsp
  Ground coriander - 1 tsp
  Grated zest of 1 large orange
  Vodka - 2 tablespoons
  Kosher salt - 2.5 tbsp

  Cooking:
  1. Place in a deep frying pan (preferably in a wok) half a cup of small chips of hardwood. Put a layer of foil on top and make sure that the lid closes the pan tightly enough, otherwise prepare a couple more layers of foil instead of a lid.
  2. Put the pan on the fire in a well-ventilated area and as soon as smoke begins to rise from the chips, put the salmon fillet skin side down on the foil, and then cover tightly with a lid or several layers of foil. Keep the pan closed over the fire for 30 seconds and the same amount, removing it from it.
  3. Put the fillet in a glass dish skin side up. Mix salt, sugar, coriander, orange zest, spices and vodka in a separate bowl, and then rub the fish with the resulting mixture. Cover the container and refrigerate for 3 days.
  3. Rinse the fillets and pat dry with paper towels. Using a sharp knife, cut the salmon at an angle into thin pieces. Can be served at the table.