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Spreads have recently become very popular not only at family breakfasts, but also at buffets, because they are prepared from budget products and do not take much time.
The secret of the spread's success lies in its versatility. They are served as an independent dish, spread on bread, crackers or vegetable chips, and also used as a filling for canapés, tartlets or rolls. We offer you three recipes for delicate fish spreads that will please all guests.
Smoked fish and caviar spread
Ingredients:
- fish caviar - 130 g;
- smoked fish - 100 g;
- butter - 150 g;
- lemon juice - 1 tsp. spoon;
- salt - 2 g.
Preparation:
Remove the skin from the fish, remove large and small bones. Put the butter and fish in a blender bowl, add lemon juice, caviar and salt. Beat until a homogeneous mass is obtained. Serve on toasted bread.
Spread with sprats and pickled cucumbers
Ingredients:
- sprats - 1 can;
- pickled cucumbers - 5 pcs.;
- butter - 200 g;
- garlic - 1 clove;
- eggs - 6 pcs.;
- salt - to taste.
Preparation:
First, you need to boil the eggs, cool them and peel them. Drain the oil from the can of sprats. Then put the eggs, fish, cucumbers and garlic in a blender and grind to a uniform consistency.
Next, add softened butter and salt to the obtained mass, mix. The spread should stand in the refrigerator for about an hour. Serve with a baguette or whole grain bread.
Spread with herring and greens
Ingredients:
- herring - 200 g;
- chicken egg - 2 pieces;
- butter - 100 g;
- greens - to taste;
- salt - to taste.
Preparation:
Disassemble the herring: remove the tail, head, fins, skin, and then separate the fillet from the bones. Boil the eggs until fully cooked, cool and peel them. Take the butter out of the refrigerator in advance so that it becomes soft.
Put the eggs, herring and butter in a blender. Grind the ingredients to a uniform consistency, then add the chopped greens. Before serving, let the spread rest a little in the refrigerator.
