Snack fish cake with Napoleon cakes step by step recipe. Salad "fish cake" - the king of the festive table Cake with fish

Snack cake with canned fish

Snack cake with canned fish made from ready-made Napoleon cakes. Delicious, easy to prepare, beautiful appetizer for the holiday table.

Suitable for every day too. The snack cake is hearty and can be prepared simply and in a hurry.

• Canned fish in oil or in its own juice 1 can. Suitable mackerel, pink salmon, tuna or other fish of your choice
• Eggs 3-4 pieces
• 2 onions
• 1-2 carrots depending on size
• Mayonnaise approximately 200g
• Cheese 100g
• Pepper optional
• A little vegetable oil
• You will also need ready-made cakes for “Napoleon”

Recipe

1. Cut the onion into cubes and fry in vegetable oil for several minutes.
2. Add grated carrots and add a little salt.
3. Simmer the vegetables under the lid until cooked.
4. Boil the eggs hard and grate them.
5. It is better to separate canned fish from the bones, so the taste will be more pleasant. Mash the fish with a fork and add a little liquid in which it was for juiciness.
6. Mix grated eggs and canned fish.
7. We will alternate the filling.
8. Grease the finished cake with a little mayonnaise and lay out the stewed vegetables.
9. Cover with the next layer of cake. On top - mayonnaise and fish with eggs, a little grated cheese.
10. We repeat the layers.
11. Grease the last cake with mayonnaise and sprinkle with cheese, grated on a medium grater.

The appetizer is filling and tasty. It is better to prepare half an hour before serving so that the cakes are a little soaked.
Guests will appreciate the snack cake with canned fish. You can experiment with the filling. For example, fried onions with mushrooms and ham with cheese and garlic, or Korean carrots with cheese and fried minced meat. Choose any products whose combination you like.
Look at the recipe - fish with vegetables, cheese and mayonnaise baked in the oven, a delicious simple and healthy dish, suitable for any occasion.

Soak the gelatin in ½ cup of cold water and let it swell. Cook the rice in slightly salted water until cooked. Ready? Set aside and cool.

Boil the eggs hard and peel them. Take a large grater and grate the whites and yolks on it separately.

So, where are our crab sticks? Here they are! Remove from packaging and slice thinly. So that you get a thin straw.

Cut the red fish into thin slices. We direct the knife parallel to the board on which our fish was cut. Experts advise: to make the fish slices really thin, place the fish in the freezer in advance for 30 minutes. Or you can use sliced ​​red fish to prepare this dish. The task is not an easy one. You'll have to work hard.

Preparing the cream. To do this, mix cheese and mayonnaise together.

Dissolve the gelatin in the microwave. Now you can cool it and mix it with the resulting cheese-mayonnaise mass.

Now let’s prepare the base for the future cake: take a deep salad bowl. Spread cling film over the entire surface. Place chopped fish pieces on top of the cling film. We overlap the pieces. The base for the cake is completely ready.

Layer on top of the cream:

• Yolks;
• Crab sticks.
• Grated whites.
• Boiled rice.

We generously soak each layer with cheese cream. We level the last layer (and this is rice) and spread it thoroughly with the delicious cheese mixture.

Do we still have any pieces of fish left? Oh yes: here they are: put them on top of the rice.

Cover the resulting structure with film and put it in the refrigerator. We happily forget about it for two hours.

The most difficult thing in preparing this cake is serving: carefully turn our cake over onto a plate. First put parsley and lettuce leaves on a plate.

With all precautions, remove the film and voila - the cake is almost ready. Decorate the cake with red caviar - and - bon appetit!

01/30/2014 | Prepared: 2870 | Grade: 4.0