Baked pike caviar pate
Ingredients: – 1 kg of fresh pike caviar; – 3 chicken eggs; – 200 g fillet of anchovies; – 20 g of dill and parsley; – 6 tbsp. l. ground crackers; – 1 tsp. lemon juice; – 3 potatoes; – 60 g margarine or butter; – ground black pepper; – fine salt.
Place the pike roe in a fine colander or sieve and rinse thoroughly under running cold water. Transfer it to a saucepan, pour 1,5 liters of boiling water, put on fire and cook, stirring occasionally, for 10 minutes. Put it back in a colander and rub it well with a fork. Chop the herbs with a knife or in a blender, beat the eggs, finely chop the anchovy fillets and mix these ingredients with the caviar. Add half of the ground breadcrumbs, lemon juice, and salt and pepper to taste into the resulting mass.
Dip the peeled potatoes in salted boiling water and cook until tender, then drain the broth and mash the tubers with a puree press. Lubricate an ovenproof dish with 1 tbsp. l. margarine or butter and sprinkle with the rest of the ground breadcrumbs. Preheat oven to 180 degrees. Place the pate in a bowl, cover with a layer of mashed potatoes and spread the remaining margarine on top. Bake the dish for half an hour.
Recipe for delicious pike caviar pancakes
Ingredients: – 500 g lightly salted or fresh pike caviar; – 30 g chives; – 2 chicken eggs; – 0,5 small chili pod; – a pinch of ground black pepper and dried thyme; – 2 pinches of coarse salt; – vegetable oil.
Chop the onion and chili and separate the yolks. Combine these products with pike caviar, season with 2 tbsp. l. vegetable oil and season with pepper, thyme and salt. Beat the egg whites in a separate bowl with a broom or mixer until a firm, firm foam forms. Stir in the caviar mass into the unsweetened meringue, pouring in it a little and then gently stirring it in a leisurely motion.