Fish bags with cheese filling
3 servings
30 minutes
Fish pouches with cheese filling are a true masterpiece of Russian cuisine, combining the tenderness of lightly salted red fish with the creamy texture of cottage cheese. This dish likely originates from the traditions of Russian feasting, where appetizers have always been characterized by elegance and richness of flavors. The taste is a harmony of salty sea notes from the fish, a delicate creamy hint from the cheese, and a spicy garlic aroma. The red caviar adorning the center adds festivity and sophistication to the dish, making it perfect for special occasions. Fish pouches require no thermal processing, and their preparation becomes an engaging creative process. This appetizer not only delights the palate but also decorates any festive table, impressing guests with its originality and refinement.
1
Chop the garlic leaves finely, then mix them with cream cheese.
- Garlic leaves (green garlic tops): 4 pieces
- Cream cheese (curd cheese spread): 70 g
2
We cut the fish into very thin slices (ready-made slices can be used), stacking three slices on top of each other.
- Lightly salted red fish (salmon): 200 g
3
In the center, we place the cream cheese mixed with garlic, and gather the tips of the fish slices into a cone (the fish sticks well to the cheese).
- Cream cheese (curd cheese spread): 70 g
- Garlic leaves (green garlic tops): 4 pieces
4
We tie the fish pouch with a garlic leaf and simply trim the long tips of the leaves.
- Garlic leaves (green garlic tops): 4 pieces
5
We spread the ends of the fish and place red caviar in the middle.
- Lightly salted red fish (salmon): 200 g
- Red caviar (salmon roe): 70 g