Unusual appetizers for the holiday table: salmon, mushrooms, eggplant, chicken breast. Recipes simple and tasty unusual snacks

Unusual appetizers for the holiday table: salmon, mushrooms, eggplant, chicken breast. Recipes simple and tasty unusual snacks

Snack dishes should be beautiful in serving, tasty, and most importantly - very appetizing. Their task is not to saturate as much as whet the appetite and please the eye.

If the hostess serves unusual snacks on the table, they will try them first.

Unusual snacks - the general principles of cooking

The ease and speed of cooking distinguish snacks from the main dishes. The usual time to solve such a culinary problem is 15 minutes. But if we are talking about unusual snacks, the process can take up to 40 minutes.

Products fit any, there are no restrictions. Shrimps, fish, meat, ham, eggs, eggplants, mushrooms, and various cheeses are ideal for creating a snack dish. Filing depends only on the experience and desire of the hostess. You can fry, bake, cook soufflé and aspic - there is where to show culinary fantasy.

“Pancake Bags” with Salmon

The highlight of this snack is sweet pancakes, the taste of which is in harmony with salted salmon. Beautiful presentation and nourishing filling make the setting of the festive table original.

Ingredients:

• half a liter of milk;

• three hundred grams of flour;

• two eggs;

• tablespoon of sugar;

• half a teaspoon of salt;

• tablespoon of vegetable oil;

• fifty milliliters of cream;

• two hundred grams of salted red fish;

• bunch of green onions.

Preparation:

Prepare the pancake dough by mixing milk, flour, sugar, salt, eggs.

Let the dough stand for about fifteen minutes, then fry the pancakes.

Prepare the filling. Curd cheese through a sieve and put in a bowl with high sides.

Pour the cream into the curd mass and whisk everything into an airy souffle.

Cut the fish into small cubes.

Put in cottage cheese and mix well.

In the center of the pancake, place a tablespoon of cottage cheese filling, collect the edges and tie up the base of the “bag” with an onion arrow. Before serving, heat an unusual snack in the oven or microwave and serve hot.

Profiteroles with cream cheese and salmon

Gentle, creamy, savory profiteroles will decorate any holiday table. This unusual appetizer is a real gourmet treat. It is easy to prepare, but the process takes a lot of time.

Ingredients:

• 120 grams of butter;

• 130 ml of water;

• 160 ml of milk;

• 160 grams of flour;

• a teaspoon of salt;

• a teaspoon of sugar;

• four large eggs (or five small);

• three hundred grams of cream cheese;

• a piece of salmon weighing two hundred grams;

• lemon peel.

Preparation:

Pour water and milk into a saucepan, add butter, sugar and salt.

Put on the fire and bring to a boil.

After boiling the mixture, add flour.

Constantly stirring, boil the mass on low heat for six to seven minutes.

Put the hot mass in the cup.

Beat the nozzles for the dough with a mixer until it becomes warm.

Add eggs in small portions.

The result is a pleasant, plastic, viscous mass.

Preheat oven to 175 ° C.

Put the dough in the nozzle - confectionery syringe.

Cover the baking sheet with baking paper.

Set aside small balls of dough the size of a walnut. The distance between future profitrolls is 3-4 cm.

Send to the preheated oven for half an hour.

Scald lemon with boiling water, wipe and remove the zest.

Cream cheese mixed with zest.

Transfer the creamy mass to the pastry syringe.

Cut the salmon with transparent slices.

Air profiteroles cool and cut in half.

At the bottom of the resulting "cup" (bottom), put a slice of fish.

Seed on top of the cream cheese.

Cover the top with profiteroles.

Serve the dish to the festive table.

Egg-cheese “lakes”

Of all the unusual snacks, this one is the easiest and fastest to prepare. A bit of bread, eggs, cheese, that's all that is required for the culinary experiment. The amount of ingredients is indicated in five servings. Ingredients:

• ten pieces of white bread not less than 1 cm thick;

• five eggs;

• one hundred grams of semi-hard cheese;

• salt;

• two tablespoons of butter.

Preparation:

Turn on the oven 180 degrees.

Grate the cheese into small crumb.

In the center of the five pieces of bread, make a circle with a diameter of 3-4 cm.

Grease whole pieces of bread with butter.

Put on them the bread with the carved middle.

Carefully hammer a raw egg into the well, salt it.

Lay cheese crumb on the edge of the egg “lake”.

Bake eggs on a wire rack or baking sheet until cooked. To keep the yolk liquid, you need five to six minutes.

Sicilian Eggplant Bruschetta

The savory taste of eggplants makes them the ideal base for a variety of familiar and unusual snacks. Bruschetta stuffed with “blue” has a wonderful sweetish taste.

Ingredients:

• kilogram of eggplants;

• Bulgarian pepper;

• five tomatoes (you can take ten cherry tomatoes);

• one hundred grams of pitted olives;

• four tablespoons of pine nuts;

• two cloves of garlic;

• a tablespoon of raisins;

• a tablespoon of capers;

• five leaves of fresh basil (or a tablespoon of dried);

• a teaspoon of vinegar (red);

• tablespoon of sugar;

• salt and pepper to taste;

• olive oil;

• Fresh baguette or white bread.

Preparation:

Eggplant cut into cubes, salt and leave for ten minutes.

Rinse the eggplants, let the water drain, carefully squeeze the juice.

Cut the pepper into squares or stripes.

Capers fill with cold water.

With large tomatoes, remove the skin, cut into pieces.

Heat the oil in a frying pan, fry the pepper pieces.

Put the pepper on a disposable paper towel to glass the oil.

Fry the eggplants in several portions. They must lie on the pan in a single layer, otherwise they will stew and not roast.

When frying, add some vegetables.

At the end fry the chopped garlic. A minute later, throw in the pan tomato slices, pine nuts, olives, capers, raisins.

Sprinkle everything with sugar and simmer for about ten minutes under a closed lid, turning the heat down to a minimum.

Put the fried eggplant cubes, pepper, basil in the pan.

Pour vinegar, pepper, simmer under the lid for another ten minutes.

Turn off the heat and let the vegetable mass stand for three to four minutes.

Cut the bread or baguette into slices and grill.

Put eggplant filling on each slice of bread.

Decorate the bruschetta with a leaf of basil.

“Caesar” with a skewer

Want to try a popular salad in an unusual serving? Cook it for this recipe. Surprise your guests: they will remember such a “Caesar” for a long time.

Ingredients:

• Romaine lettuce leaves (about 150 grams);

• a teaspoon of finely chopped dill;

• two hundred grams of boiled chicken breast;

• one hundred grams of cherry tomatoes;

• one hundred grams of white bread;

• thirty grams of parmesan (you can take another hard cheese);

• A slice of garlic.

Sauce for snacks:

• two tablespoons of olive oil;

• three tablespoons of mayonnaise;

• three tablespoons of unsweetened natural yogurt;

• a teaspoon of Dijon mustard;

• twenty grams of anchovies;

• ten grams of capers;

• ten grams of parmesan.

Preparation:

Cut the garlic in half lengthwise and grate the bread.

Preheat pan without oil.

Bread cut into identical cubes.

Sprinkle the bread with olive oil and lightly fry it on both sides (one minute for each side).

Add dill, a pinch of salt and black pepper to the pan, stir and turn off the heat.

Boiled chicken cut into small neat cubes.

Grate the cheese on a fine grater.

Salad leaves cut into long strips.

Put the ingredients in the sauce into a blender and whisk well. You can do this with a mixer.

Take the wooden skewers skewers and string the prepared ingredients on them: cherry tomatoes, a piece of lettuce, a chicken cube, a piece of bread, again a lettuce leaf, fried fillet and cherry tomatoes. Put skewers in a wide salad bowl and pour over the sauce.

Greek mushroom appetizer

Fragrant snack decorate the table. Mushrooms, saffron, garlic, orange jam - there is something to surprise guests!

Ingredients:

• seven hundred grams of real forest mushrooms (fresh);

• thirty grams of dried porcini mushrooms;

• two hundred grams of natural yogurt;

• two red bulb bulbs;

• two cloves of garlic;

• three saffron stigmas;

• pinch of thyme;

• fresh parsley to taste;

• a quarter cup of olive oil;

• a tablespoon of orange jam;

• a glass of boiling water;

• two tablespoons of brandy;

• salt and black pepper to taste.

Preparation:

In a glass of boiling water dissolve brandy, jam and a pinch of salt.

Fill with the solution white dry mushrooms, leave for half an hour.

Squeeze the mushrooms and cut into small pieces. Do not pour the solution.

Fresh forest mushrooms cut.

Chop parsley and garlic with a knife.

Bulbs cut into half rings.

In a well-heated oil fry onion rings.

Add mushrooms, garlic, thyme, stir and fry without a lid.

After two minutes, pour in the mushroom infusion, sprinkle with parsley and simmer for half an hour under the lid.

Season with pepper and salt.

Saffron brew a spoon of boiling water.

After ten minutes, mix the infusion of saffron with yogurt and oil.

Pour the sauce into the mushroom grill, mix and serve.

The snack is good and cold.

Eggplant mousse with aioli sauce

Spicy taste and unusual presentation are worth preparing eggplants according to this recipe.

Ingredients:

• six eggplants;

• four hundred grams of olives;

• a bunch of parsley;

• oil for the pan;

• salt pepper.

Aioli Sauce

• one egg;

• one yolk;

• a glass of vegetable oil (250 ml);

• a tablespoon of mustard;

• a tablespoon of apple cider vinegar;

• half a teaspoon of pepper;

• a teaspoon of sugar;

• a teaspoon of salt.

Preparation:

Beat the ingredients for the sauce first with half the sugar. When the mass becomes homogeneous, pour in the remaining oil and re-inject until a thick emulsion is obtained. Set aside three olives, turn the rest into a blender paste.

Cut the stems from the parsley, add the leaves to the blender and also puri.

In the resulting paste of olives, add 2 tablespoons of aioli sauce, mix.

Cut the eggplants into halves, sprinkle with the butter and bake in the oven.

Put the finished eggplants in a blender with salt and pepper.

Add aioli. Put the sauce to taste, not necessarily to use the whole.

Whipped eggplant mousse put in glasses.

Top with a cream of olives.

Garnish with whole olives and parsley stalks.

Unusual snacks - tips and helpful tips

Pancake bags can be filled in different ways. Delicious stuffing can be prepared from ham and cheese, mushrooms and whipped cream, meat, chicken. A good idea is to put inside a salad, for example, from crab sticks.

You can tie pancakes not only with onions, but also with sprigs of parsley or a braided pigtail of cheese.

Serve snacks immediately after cooking, they will taste better. Do not store snack dishes in the refrigerator for more than a day. They will lose their attractiveness and become unappetizing.

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