Mimosa Snack Cakes with Canned Fish, Eggs and Cheese

Mimosa snack cakes with canned fish, eggs and cheese will be the perfect spring table decoration. They will not only delight the eye, but will certainly please you to your taste. Delicate, juicy, nourishing – such a snack will definitely not go unnoticed by guests.

Cook: 2 hours 40 mins

Servings: 6

Ingredients

• For cakes:
• Butter – 250 g
• Sour cream – 200 g
• Flour – 400 g
• Egg – 1 pc.
• Salt – 1 pinch
• Sugar – 0.5 teaspoon
• Soda – 0.5 teaspoon

For filling:

• Canned sardine in oil – 400 g
• Eggs – 2 pcs.
• Hard cheese – 100 g
• Mayonnaise – 100 g
• Garlic – 1-2 cloves
• Fresh dill – 2 branches

For decoration:

• Eggs – 2 pcs.
• Mayonnaise – 20 g
• Fresh dill – 3-4 branches

Directions

1. We prepare the necessary products.

   

2. Melt the butter in any convenient way.
3. Break the egg into a bowl. Add soda, salt and sugar, mix.
4. Add sour cream and mix again.
5. Then pour in the melted butter and stir.
6. We introduce flour in portions.
7. Knead an elastic, non-sticky dough.
8. We wrap the dough in foil and send it to the refrigerator for at least 1 hour.
9. We take the dough out of the refrigerator and divide it into 5 equal parts. We leave one part of the dough for cooking. Return the rest of the dough to the refrigerator. We turn on the oven and heat up to 200 degrees.

   

10. Put the first part of the dough on a sheet of parchment paper and roll it into a layer (about 30×20 cm).
11. We prick the cake with a fork so that the holes are arranged in dense rows. We spread the parchment with the dough on a baking sheet and send it to the oven for 8-10 minutes.
12. In the same way, we bake the cakes from the rest of the dough and let them cool completely.
13. Boil 4 eggs hard-boiled (8-10 minutes after boiling). Let the eggs cool in cold water.
14. Knead the sardines with a fork into a gruel.
15. Rub cheese and 2 eggs on a fine grater with sardines.
16. Wash 2 sprigs of dill and chop finely. Peel the garlic and pass it through a press.
17. Add chopped dill, garlic, and mayonnaise to a bowl of sardines. We leave 1-2 tablespoon. Tablespoons of mayonnaise for greasing the “cake”.

    

18. Mix thoroughly.
19. The cooled cakes are carefully leveled with a knife.
20. Put a layer of cling film on a cutting board. Put the first cake on the film.
21. Apply a quarter of the filling evenly to the cake.
22. Thus, we collect the entire “cake”.
23. We wrap the “cake” with cling film.
24. We cover the “Mimosa” snack cake with a cutting board and set the load (I have a juice package, 800 ml). We send the “cake” to the refrigerator for 3-4 hours for soaking.
25. We clean the remaining 2 eggs. Rub the whites and yolks separately on a fine grater.
26. Lubricate the top crust of the snack cake with deferred mayonnaise.
27. Sprinkle with chopped egg whites, lightly tamping them.

    

28. Cut the “Mimosa” snack cake into portions. We wash the remaining dill, dry it and disassemble it into small branches. We decorate each cake with dill and yolks, imitating a sprig of mimosa.
29. Mimosa snack cakes with canned fish, eggs and cheese are ready.

Bon Appetit!