Simple recipes for unusual appetizers for Christmas Eve

Posted: August 14th, 2013 | Author: | Food

Who said that on Christmas table must be only simple, traditional dishes, like carp, or borscht with dumplings? You can combine tradition with modernity, and  prepare for Christmas Eve original, but easy to make appetizers. You can dip in jelly not only carp. Shrimp will also look and taste great. This is a great alternative for those who are not the carp lovers.

harald walker / photo on flickr

harald walker / photo on flickr

To prepare this dish, use about 10 grams of shrimp in marinade, 2 tablespoons of edible gelatin, glass of broth, a clove of garlic and dill. To Pour the gelatin, add the drained shrimp, and a few sprigs of dill and bring to the boil. Peel and mash the garlic clove. Add a little cold water. Put garlic into the broth.  Mix thoroughly. When the broth has cooled, pour it into bowls and set aside in a cool place. Once it is cooled, garnish it with dill. Tatar is an unlikely treat that is associated with fasting on Christmas Eve. But you can make it out of herring. Prepare a few pieces of herring, 3 onions. Soak fillets of herring and cut into tiny cubes. Chop the onions to small pieces. Mix them together with the fish. Add concentrate, mustard and spices. Little by little, stirring constantly, add some oil. The food must obtain a consistency similar to meat tartare. Sprinkle finely chopped tartare with egg and parsley.

Another, unusual edition of the traditional herring is herring in spices and oil. Ingredients are: 8 fillets of herring, 4 medium onions, the teaspoon pepper and mustard, 4 grains allspice and juniper, 2 bay leaves, 3 cups of oil and the juice of half a lemon. Peel and wash the onions, cut them into thin slices. Pour oil and lemon juice into half a glass , , then mix and  shake vigorously a couple of times. Place herring on paper towels to drain. Cut the fillets into pieces and stack in a jar, alternating with sliced onions and chopped herbs in a grinder. Pour the sauce and herring from the jar and refrigerate for at least 2 days. Before serving  drizzle the dish with oil and sprinkle with fresh chopped onion.

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