Croutons with Fish and Egg Paste
by Editorial Staff
Such a simple, incredibly quick and delicious option for a snack made from bread, canned fish and boiled eggs can be prepared both on holidays and on a regular day. Rye bread croutons with fish and egg paste perfectly satisfy hunger.
Cook: 15 mins
Servings: 4
Ingredients
- Canned mackerel in its own juice (or other canned fish) – 240 g (1 can)
- Eggs – 2 pcs.
- Garlic – 1 clove
- Lemon (lemon juice) – 1/3 pc.
- Vegetable oil – 2 tbsp
- Salt – 1 pinch
- Green onion (for decoration) – 1-2 feathers
- Rye bread – 3-4 slices
Directions
- Prepare your ingredients. Any canned fish in its own juice will do – mackerel, tuna, sardine, herring.
- Boil the eggs hard-boiled (8-9 minutes), then cool by placing them in cold water.
- Put slices of rye bread in a frying pan with heated vegetable oil and fry on one side for about 1-2 minutes.
- Flip over and cook for about half a minute. You can dry your slices of bread in a toaster or grill.
- Peel boiled eggs and chop finely with a knife or grate on a coarse grater.
- Transfer the fish from the jar along with the juice to a deep bowl and mash with a fork until pasty.
- Peel the garlic, grate it on a fine grater (or pass through a press) and add to the fish. (You can also add finely chopped parsley or basil.)
- In a bowl with the fish, squeeze 1 tablespoon of lemon. a spoonful of juice.
- Add the minced eggs to the fish as well. Season with salt to taste.
- Stir well to combine all the ingredients. The canned paste will be almost homogeneous, and individual pieces of egg will be felt.
- Spread the fish and egg paste over the croutons. Cut the green onion feathers diagonally.
Bon Appetit!
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