Herring under a fur coat “Christmas Candle”.

Herring under a fur coat “Christmas Candle”.

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Rye bread – 6 ache.
Beets (small) – 150 g
Lemon – 1/4 pcs.
Mayonnaise Olive – 6 tablespoons. l.
Salt and sugar (to taste)
Coriander (ground, a whisper)
Fillet of salted herring – 1 pc.
Gelatin – 1.5 hours. L.
Water for soaking the gelatin – 70 ml
1. Boil the beets, peel, cut into small pieces . Soak the gelatin in cold water.

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2. Put the beets in a blender, add the mayonnaise, a little salt, sprinkle with ground coriander and ground to a pulp.

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3. Pour lemon juice and try the beet puree tastes. It should be a pleasant sweet-sour taste. Gelatin to warm (not boiling!) And pour in the sauce. Again, turn the blender and blend to a smooth soft mass.
4. beet puree should grab a bit before you spread it on bread, so the cut is round billets of rye bread.

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5. Gorka put on bread slices of salted herring fillets.

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6. If you have a high metal rings for dessert – wonderful! Cut them grain harvesting and and leave – and then fill in the mousse. If not – no problem! Office files to help you. Fasten the joints with duct tape or a stapler. Put the bread in the form bottoms and fill beetroot mousse. Take in the cold for an hour. If you are planning to apply on the trail. day, remove the ring just before serving, otherwise the edge of mousse zavetryatsya and darken. You can lubricate the top of a thin layer of stretchable. oil. My “cheesecake” stood hours in the refrigerator before the photo shoot and, as you can see, I have a fresh and cheerful look. Before serving, garnish with “Christmas Candles” slices of lemon and herbs.

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Bon Appetit!

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