How to serve red fish dishes on the festive table.

The New Year is getting closer, and every hostess begins to think about holiday menu both directly for New Year's Eve and for 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

It is also very simple and quick recipe 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 mix.
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. Brush the pancake with cream cheese, put a piece of smoked salmon on top, cover with another pancake, spread a layer of cheese again and lay out a slice 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 new form- this 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 in new year's eve, and the next day it will be a nice addition to soup - for example, to a simple vegetable or rich ear.

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.

For each slice of zucchini lay out a slice of fish, add a little dill, salt and pepper.

Roll the zucchini with salmon into rolls and secure with a toothpick.

8. Potato pancakes with salmon

Most delicious food 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 brunch during the holiday season.

Salt, pepper to taste

Vegetable oil as needed

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.

• — 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 prepared 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.

It is hard to imagine a festive table without fish cuts, which go well with most main dishes.

An important role in serving fish platter is played by its design. After all, few people want to taste a dish that has an inappropriate appearance.

For the correct serving of fish, you must adhere to several rules that will help to please your guests.

How to beautifully serve fish on a festive table: serving

In addition to the main cutlery, when serving fish slices, additional ones should be added:

• Knife with a blunt blade, shaped like a spatula
• Fork with three prongs
• Assorted fish

The list of dishes that will decorate the festive table can be very diverse. It all depends on the culinary skills of the hostess and the taste preferences of the guests.
However, it should be borne in mind that it is customary to open the festive table with light meals - snacks.

Snacks, the main ingredient of which is fish, include:

• fish salad
• Hot fish snacks
• Caviar of various types of fish
• Assorted fish

The successful serving of appetizers before serving the main courses plays an important role. Pleasantly surprise guests on initial stage feasts, you guarantee yourself an unequivocal success when serving other dishes.

The lack of a decently decorated table can ruin any festive feast. Only one originally designed fish dish should make your visitors want to quickly taste the rest.

sprats

Before serving, the sprat is thoroughly cleaned and the head is removed. Then, beautifully laid on a plate and decorated with eggs, herbs, cucumbers, onions (optional) and topped with a thin layer of mayonnaise.

Canned fish

This type of seafood is taken out of the jar, excess oil is removed and transferred to porcelain dishes or trays. Decoration can be green lettuce leaves placed under the fish.

jellied fish

Delicious cooking of jellied fish, without proper experience, can be a difficult task for any housewife. Broth is an important ingredient in this dish. Properly prepared broth is the key to an excellent aspic.

Jellied fish - festive serving

Jellied fish - serving for the festive table

sticking to good recipe, you can cook a truly delicious aspic fish and make an unforgettable impression on your guests.
The finished dish is decorated with vegetables (green peas, bell peppers, tomatoes, capers) and herbs.

Wine is a frequent addition to fish on the table. It goes well with seafood and helps to fully reveal and enjoy the taste of the dish.

As a rule, white wine is served with the fish dish. But depending on the taste preferences of the host and guests, it can also be dry red or rose wine.

Making fish dishes: options, photos

First meal

A liquid fish dish is almost always garnished with herbs and served in a warm bowl.

Main dishes

• Serving is usually carried out in the same dish in which the fish dish was prepared.
• Before serving, the finished dish is stored where it was prepared (in the oven or pan).
• It is advisable to serve dishes cooked in the oven immediately so that it does not cool down.

Stuffed fish can be served whole so that guests appreciate its appearance, and then start tasting it.

The finished dish, depending on its size, is served whole or in separate portions, garnished with lemon slices, herbs and olives. You can add a small amount of side dish to the dish.

• It is recommended to cut and shape the fish just before serving. By doing this a few hours before filing, you will make big mistake, as the dish will lose its freshness and taste.
• The optimum temperature for cold snacks is 10-15°C.
• The number of servings on one dish should be no more than 10 pieces.

There are no specific rules for decorating fish platter. To achieve success, you just need to connect your imagination and creativity.

A few tips for good design fish cut:

• Use a sharp knife to cut the fish neatly.
• Individual slices should be small and more or less the same size.
• Try to put as many different types of fish as possible on a separate plate. Spectacularly combined varieties of white and red fish.
• When laying the fish, use vegetables classic for fish: olives, lemon slices.

Serving hot smoked fish

Decorating a festive fish table is a rather lengthy procedure that requires patience and originality. With a little love and imagination, you can create a real masterpiece. The main thing is not to overdo it and you will definitely hear rave reviews from your guests.

Video: Fish cutting on the festive table. How beautiful to lay out fish slices?