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.

Summary

Ingredients

• Canned mackerel in its own juice (or other canned fish) – 240 g (1 can)
• Eggs – 2 pcs.
• Garlic – 1 clove
• Lemon (lemon juice) – 0.3333 pc.
• Vegetable oil – 2 tbsp
• Salt – 1 pinch
• Green onion (for decoration) – 1-2 feathers
• Rye bread – 3-4 slices

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Instructions

1. Prepare your ingredients. Any canned fish in its own juice will do – mackerel, tuna, sardine, herring.

   

2. Boil the eggs hard-boiled (8-9 minutes), then cool by placing them in cold water.
3. Put slices of rye bread in a frying pan with heated vegetable oil and fry on one side for about 1-2 minutes.
4. Flip over and cook for about half a minute. You can dry your slices of bread in a toaster or grill.
5. Peel boiled eggs and chop finely with a knife or grate on a coarse grater.
6. Transfer the fish from the jar along with the juice to a deep bowl and mash with a fork until pasty.
7. 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.)
8. In a bowl with the fish, squeeze 1 tablespoon of lemon. a spoonful of juice.

   

9. Add the minced eggs to the fish as well. Season with salt to taste.
10. Stir well to combine all the ingredients. The canned paste will be almost homogeneous, and individual pieces of egg will be felt.
11. Spread the fish and egg paste over the croutons. Cut the green onion feathers diagonally.

Bon Appetit!