Peacock tail appetizer: a spectacular presentation of a simple dish. Options for snacks "Peacock tail" with eggs, vegetables, cheese and fish

Peacock tail appetizer: a spectacular presentation of a simple dish. Options for snacks

The colorful peacock tail appetizer will look great on any table. Its main advantage is that it is easy to prepare and the products for snacks, in most cases, are not cooked. And that means saving valuable time due to the arrival of guests.

All that is needed in order to make such a miracle is to pick up multicolored products and the basis for them. And then everything is beautifully laid in the form of a tail and decorated with greens.

“Peacock Tail” Snack - General Cooking Principles

Traditionally, the “Peacock tail” appetizer is made from fried eggplants, cucumbers, tomatoes, black olives, parsley, mayonnaise, garlic and salt, fried or baked in the oven. But now this recipe is supplemented with other ingredients or interchangeable ingredients. The main task is to make the dish look colorful and spectacular!

You can simply lay thin slices of vegetables on top of each other, imitating the rounded ends of peacock feathers. And you can make small rolls of pita or smoked sausage and put them in the form of a rich poultry tail. For a more original serving, the appetizer is complemented with pate, quail eggs, sausages, curd cheese or hard cheese and fish.

Snack “Peacock Tail” with Egg


• one eggplant;

• a bunch of lettuce leaves;

• two small tomatoes;

• six quail eggs;

• 60 ml of sunflower oil;

• salt to taste;

• a bunch of fresh dill.


1. Rinse the eggplant in water. Cut into thin circles. Sprinkle the eggplants with salt and hold for some time, or dip the circles in salted water.

2. Rinse the tomatoes and also cut into neat circles.

3. Put quail eggs in a small saucepan. Add salt during cooking. Then cool and peel off the shell. Cut boiled eggs into circles, trying to cut diagonally so that the slice is slightly elongated. 4. Dill greens carefully sorted and rinsed in a cup of water. Then put on a kitchen towel to dry.

5. Heat sunflower oil in a frying pan.

6. Put on the eggplant circles. Fry on both sides. If the pan is small, you can fry in 2-3 steps.

7. Eggplants fried in both sides should be spread on paper napkins for degreasing. And then you need to salt them to taste.

8. Put the washed and dried leaves of lettuce on a wide flat plate, then roasted eggplants in a staggered manner to make it look like a “peacock tail”.

9. On the circles of eggplants lay out the circles of tomatoes with a slightly offset downward.

10. Put eggs on tomatoes, also slightly shifting them to the bottom.

11. Dill greens finely chopped and sprinkled between the pyramids of products.

12. Send for half an hour in the fridge and can be served.

Snack “Peacock Tail” with curd cheese


• one eggplant;

• 60 ml of sunflower oil;

• salt to taste;

• 100 g of cottage cheese;

• one small tomato;

• one medium cucumber;

• several black olives.


1. Wash eggplant in water and cut into thin circles. Fry them in sunflower oil, and then salt.

2. Put the eggplant on a plate for serving snacks. It is necessary to lay out one by one, then around it two, on top three. And so fill the entire plate.

3. Rinse the tomato and cucumber in water and cut into thin round pieces.

4. Spread the curd cheese with a spoon or knife on the slices of eggplant.

5. On the cheese lay out, slightly shifting a layer of tomatoes.

6. Then also a layer of cucumber.

7. Slice the olives into rings and place on the cucumbers with the last layer.

8. The snack is ready, you can optionally decorate everything with greens.

Snack “Peacock Tail” from the zucchini


• one young zucchini (or zucchini);

• 50 g of hard cheese;

• garlic clove;

• 40 g of mayonnaise sauce;

• 40 ml of vegetable oil;

• 5-10 g of salt;

• one medium tomato (red or yellow);

• several olives. Preparation:

1. Zucchini and all other vegetables for a snack rinse with water.

2. Cut courgette into thin circles. Young fruit can not peel, it has a soft skin that can be eaten.

3. Tomato sliced.

4. Peel the garlic and sell through the press in the mush.

5. Grate the cheese on a medium or small grater.

6. In a bowl, mix the cheese, garlic and mayonnaise. Season with salt and mix.

7. Roll sliced ​​zucchini in a small amount of flour and fry in sunflower oil until golden brown.

8. Arrange the zucchini on a flat plate, as if the blank for the peacock's tail.

9. Spread this first layer with garlic cheese sauce.

10. Put the tomato slices on the sauce. But you need to lay layers not by pyramids, but in an offset manner. This is how a real “Peacock tail” snack will turn out.

11. Slice olives.

12. The last layer of snack - rings olives.

Snack “Peacock Tail” baked


• one eggplant;

• 40 ml of sunflower oil;

• 10 ml of lemon juice;

• 50 g of hard cheese;

• one tomato;

• garlic clove;

• 2-3 sprigs of parsley;

• salt to taste.


1. Wash eggplant in water. Slice lengthwise into thin slices along the entire length of the vegetable, but without cutting to the end. To get a fan.

2. One and a half sunflower oil with lemon juice and salt. Mix.

3. This lemon mixture is good to rub the eggplant on the inside of the slices and a little outside.

4. Peel and chop the garlic.

5. Rinse the tomato and cut into circles, thin in thickness.

6. Sort and rinse parsley. Finely chop.

7. Chop the cheese on a grater with a shallow side.

8. Between the slices of eggplant put slices of tomato, season with garlic, spread it generously on tomatoes. Then put the cheese and greens. That the multi-colored fan reminding a tail of a bird turned out.

9. On a baking tray lay out baking paper or food foil, brush with vegetable oil. Put the stuffed eggplant on it. 10. Put to bake at 180 ° C until ready. This is approximately 20-25 minutes.

11. Remove the appetizer from the oven, let it brew a little and serve hot, garnished with parsley.

“Peacock Tail” Salami Appetizer


• 400 g salami;

• 100 g of cottage cheese;

• 100 g paprika;

• bunch of parsley;

• dill for decoration;

• a couple of olives.


1. Rinse the Bulgarian pepper under running water. Cut and remove the seeds with the stalk. Pulp into small cubes.

2. Green bust. Looking for only benign leaves. Dip them in a cup with cold water and rinse there. Then put out of the cup on a paper towel to remove the water.

3. Next, chop the greens finely. We can say that in a crumb or mashed potatoes. You can use a blender.

4. Olives are also chopped.

5. Lay a food film on the table in a neat layer.

6. Cut salami into thin slices (mugs); you can use a special slicer or already cut sausage in a package.

7. Slices of salami laid on the food film in a thin but continuous layer. This will be the basis.

8. Spread curd cheese on the base. Do this carefully so as not to damage the sausage.

9. Then put pepper in some places.

10. Place parsley and olives in free places.

11. Now, taking the bottom edge of the food film, twist the salami with the filling in a very thick roll.

12. Roll roll in food film so that it is as dense as possible.

13. Put in the refrigerator for cooling for several hours.

14. Pull out of the film and as soon as possible thinly chop.

15. Put roulette slices on a flat dish so that each layer goes slightly to the previous one. To come out like a peacock's tail.

16. Serve garnished with dill.

Snack “Peacock Tail” from pita


• one pita;

• 150 g of cottage cheese;

• 100 g lightly salted red fish;

• bunch of parsley.

Preparation: 1. For the recipe you need a thin Armenian lavash. Expand it on the table.

2. Brush with cottage cheese cheese, trying to smear evenly.

3. Lightly salted red fish, you can choose any to your own taste. Finely chop it.

4. Put the fish on the cheese.

5. Sort and rinse parsley in running drinking water. Drain and chop finely.

6. Spread the greens on the fish.

7. Roll roll as tightly as possible. Helping pressing hands.

8. Put in the refrigerator for two to three hours.

9. Then pull out and cut into thin slices, rolls.

10. Lay out on the plate in the form of a bird's tail. Starting from 4-5, then the bottom is smaller. To each bottom layer a bit went to the top.

“Peacock Tail” Appetizer - Tips and Tips

• Eggplants, if desired, can be replaced by zucchini or zucchini.

• Before roasting eggplants sliced ​​into circles, be sure to sprinkle with salt and leave them for half an hour. So bitterness is removed from the vegetable.

• To make the eggplant tastier, they can be pre-breaded in flour with salt.

• If you fry eggplants in a pan, then after cooking they should be laid out on paper napkins so that they absorb excess fat.

• Mayonnaise in dishes can be replaced with fat sour cream, the taste will not get any worse.

• To shorten the cooking time and reduce the calorie content of the dish, it is better to bake eggplants or zucchini in the oven rather than fry in butter.

• To make the appetizer look like a real peacock tail, the ingredients need to be laid out on top of each other as they decrease.

• If desired, a snack can be sprinkled with favorite seasoning.

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