Napoleon's fish cake

8 servings
1 hour

It is better to decorate the fish cake before serving to the table so that it looks fresh and appetizing. The finished cake can be served for tea or coffee. If you make an interesting design of the dish, then it will boldly and rightfully take pride of place on the festive table as a cold snack. The recipe uses ready-made puff cake cakes. However, they can be baked on their own.

How to make Napoleon's fish cake? Prepare the products. Cheese is suitable for anyone, the main thing is that it is natural and tasty. Take canned fish without adding oil, the best quality, the composition should have nothing but salt and spices. I took a pink salmon, but saira and mackerel, which I love, are also suitable. When buying cakes, pay attention to their appearance. They should be whole and there shouldn't be too many crumbs in the packaging.

Peel and rinse the onions and carrots. Grate the carrots over a coarse grater. Cut the onions into small cubes. In this form, vegetables will cook faster.

Take a sauté pan or frying pan. Heat it, carefully so as not to burn, pour out the vegetable oil. Since the carrots are cooked longer than the onions, lay out the grated carrots first. Fry it over a medium heat, stirring occasionally, for about 2 minutes.

When the carrots start to soften, place the crushed onions in the pan and fry for about 5 more minutes over a medium heat. Be sure to stir so that the vegetables are evenly fried and not burned.

Open the canned fish, carefully drain the liquid into a separate container. Transfer the pieces of fish to a bowl, and grind with a fork, removing the large bones. For the cakes to soak well, the filling must be wet enough. To do this, add 1-2 tablespoons of liquid to the crushed fish mass, which was drained earlier.

Grate the hard cheese. For this recipe, it is not important what size (large or medium) of grater you choose, the main thing is that the filling turns out to be homogeneous and does not crumble.

Boil the eggs hard-boiled. To do this, fill them with cold water and cook for 10 minutes after boiling over a medium heat. To make the boiled eggs clean well, fill them after cooking with cold water. Cool down completely. Grate the peeled eggs on a coarse grater.

For the cake, take a cutting board or a flat dish. Dry cakes are too fragile, so work with them carefully so as not to break or ruin the appearance of the future cake. Place the first cake on the dish and brush it evenly with mayonnaise. One bark takes about 1 tablespoon. The taste of the cake will depend on the amount and properties of mayonnaise. The more mayonnaise, the heavier and wetter it will turn out. Consider that.

Spread the crushed fish evenly over the mayonnaise. Put a second cake on top, gently crush it.

Top the second cake with the fried onions and carrots. Mayonnaise is not required here. Next, lay down the third cake and press it gently as well.

Brush the third cake evenly with mayonnaise. Top with the crushed eggs, spread them evenly. Put the fourth bark on top, crush again.

Brush the cake with mayonnaise. Top evenly with the grated hard cheese.

Cover with the last bark, crush and brush evenly with mayonnaise. Decorate the cake with vegetables and herbs as you like and remove soak in the refrigerator. The cake will be ready when all the crunchy cakes turn soft. Read the swelling time on the packaging for cakes. Usually after 1. 5-2 hours, the cake is soaked and can be eaten. I tend to make a cake like this in the evening so it's ready to go in the morning.

Mayonnaise is better to cook on its own. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise. Also, not only mayonnaise, but also sour cream or natural yogurt can be used as a dressing. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Shake the tin before buying. The more fluid in it, the less fish.

Use oil with a high smoking temperature for frying! Any oil is useful only until a certain temperature is reached - the point of smoke at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. Unrefined oils, with rare exceptions, have a low smoke point. They have a lot of unfiltered organic particles, which quickly begin to burn. Refined oils are more resistant to heating, and their smoke point is higher. If you are going to cook food in the oven, in a pan or grill, make sure you use oil with a high point of smoke. The most common of the oils with a high point of smoke: refined varieties of sunflower, olive and grape.