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Smolny
Telny is an old Russian dish. It got its name from what is prepared from the body of fish. Any fish is suitable, but the best solid is obtained from walleye, pike. The old recipe for solid is not forgotten today, but it is prepared mainly in the form of fried fish cutlets with minced meat. And earlier they served not only fried solid, but also boiled, cold - like a snack.
walleye to taste, or pike to taste, cream to taste, salt to taste, pepper to taste, onion to taste, lemon juice to taste, champignons fresh to taste, eggs to taste, or tomato sauce to taste
Clean the fish from skin and bones. One fourth part is cut into small cubes, and the remaining fillet is twice passed into a meat grinder, salted, pepper is added, a little cream and knocked out with a spatula until a dough-like mass is formed. Mince is prepared from diced fish: sprinkled with salt, pepper, seasoned in oil with a small amount of fish broth or water and finely chopped onion until tender. Here you can also add lemon juice, champignons, eggs or tomato sauce - if desired. The cooked minced meat is cooled. The rest of the solid - "dough" - is rolled out into a cake, the filling is placed, the edges are pinched, rolled up in the form of a ball, tied into a napkin and boiled in boiling water for 30 minutes. Then the solid is cooled, unfolded and cut. Smolny is served with horseradish, green peas, potatoes.
