Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربPuff snack cake with fish
6 servings40 min
Red fish - 300 g, Crab sticks - 100 g, Eggs - 4 pcs., Rice - 80 g, Soft cheese - 300 g, Gelatin - 10 g, Mayonnaise - 6 tbsp., Water - 100 ml, Greens - to taste, Caviar - to taste
6 servings40 min
Red fish - 300 g, Crab sticks - 100 g, Eggs - 4 pcs., Rice - 80 g, Soft cheese - 300 g, Gelatin - 10 g, Mayonnaise - 6 tbsp., Water - 100 ml, Greens - to taste, Caviar - to taste
Prepare all the ingredients. We need a small bowl to form a cake with a diameter of 14 cm and a height of about 8 cm. Cook rice in salted water until tender and cool. Boil the eggs hard-boiled, cool and peel. 
Soak gelatin in cold water and leave to swell. 
Grate yolks and proteins separately on a coarse grater. Also grate the crab sticks. 
Line the shape or bowl with cling film. 
Lay out the entire inner surface with slices of fish
We prepare the cream: dissolve the gelatin, cool. Mix soft cheese and mayonnaise, add gelatin. 
Put 2-3 tablespoons of cheese cream on the bottom of the red fish-lined tin. Put grated yolks, crab sticks, grated whites and boiled rice on the cream in layers, lubricating each layer with cheese cream. 
Put the remaining cream on the rice, level. 
Close the future bottom of our cake with the remaining fish plates. 
Cover the bowl with film and send to the refrigerator until the cream sets, for 3 hours. 
Before serving, turn the cake onto a plate, remove the film and garnish with greens and red caviar (this is optional barking). That's it. We celebrate!