Festive Salad with Red Fish and Persimmon
by Editorial Staff
I bring to your attention a recipe for a festive salad with red fish and persimmon. Such a beautiful salad with an exquisite taste can be prepared for a special occasion, be it New Year’s or a romantic dinner.
Cook: 30 minutes
Ingredients
- Fillet of smoked red fish (trout, salmon, etc.) – 60 g
- Persimmon (small) – 1 pc.
- Quail eggs – 3 pcs.
- Lettuce leaves – 2-3 pcs.
- Red caviar – 2 tbsp
For refueling:
- Cottage cheese or soft cream cheese – 2 tbsp
- Cream 15% – 3 tbsp
- Dried ginger – 1 pinch
- Salt to taste
- Ground black pepper – to taste
Directions
- Combine cottage cheese with cream. Salt, pepper and add ginger. Stir until smooth.
- We shift the creamy salad dressing to the corner of the bag or pastry syringe.
- Cut the smoked red fish (I have trout) into thin slices.
- Cut the persimmon into thin slices, remove the seeds.
- We collect the salad with red fish. Put lettuce leaves torn by hands into large pieces on a serving plate.
- Put fish slices on the salad.
- Squeeze the prepared curd cream dressing onto the fish.
- Followed by slices of persimmon.
- Put halves of boiled quail eggs between persimmon slices. Decorate the salad with red caviar, laying it on top of the eggs. Pepper and salt to taste.
Enjoy your meal!
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