Fish

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.

Ingredients for 2:

2 halibut steaks
0.5 lb rhubarb stalks
1 tbsp sugar
1 tbsp mint
5 tbsp white dry wine
Salt and pepper on taste

Method:

Cut rhubarb stalks into pieces 1-inch length, then mix it with mint and sugar, and place on a baking sheet.
Place halibut steaks over rhubarb, sprinkle with wine and spices.
Pre-heat an oven to 400F (200 C), place the baking sheet in the oven, cover with foil, and cook for about 20-25 minutes.
Serve with potatoes.

Ingredients for 1:

1 whole fish
4 medium onions
Salt, greens (dill, parsley, lemon) and spices (any lemon fish spice mixes) on taste

Method:

Cut greens into small pieces, cut peeled onions into half-rings.
Mix onions and greens.
Wash and clean the fish, remove the head, fins, innards and black films. Rub the inside and outside of the fish with your spice mix.
Put the fish in the middle of the piece of foil, and stuff it with the greens-onions mix.

Ingredients:

1 lb fish
2 tbsp flour
2 tbsp butter
1 cup milk or whipping cream
1 medium onion
1 celery stalk
1 dill stalk
0.5 parsley root
2 bay leaves
1 parsley stalk
1/3 lb margarine or butter
Salt and red pepper on taste

Method:

Put cleaned and washed fish in a saucepan, pour 1-2 cups of cold water over it, then add bay leaves, onions, celery, dill, parsley root, and bring to boil with small heating.

Ingredients:

2 sticks (100g) butter
3 eggs
1 cup flour
1 medium tomato
1 medium English cucumber
1/2 red sweet peppers
1 cup lightly salted steelhead (or salmon)
1 tbsp vegetable oil
1 tsp soy sauce
1/2 medium lemon
Salt and pepper for taste

Method:

Boil 0.5 cup water in a saucepan, add butter and let it to melt, then add flour by teaspoon, and knead dough. Let it cool, and whip quickly adding eggs by one. Whip until an even consistency.

Ingredients:

16 small toasts
16 tsp light sour cream
0.5 lb smoked salmon
1 can 3.5 oz red caviar

Method:

Divide smoked salmon into thin slices. Roll every slice into a cone, place 1 tsp sour cream in the middle of cone, place ½ tsp caviar over it, and put cone on a toast.
Decorate flat plate with greens and lemon slices, place toasts on the plate, and serve.

Ingredients:

1 can sprats
1 small lemon
3 medium boiled potatoes
2 hardboiled eggs
¼ lb grated cheese
Mayonnaise on taste

Method:

Cut sprats into small pieces using a fork, place in a salad bowl.
Cut lemon into small, thin parts, and place them over the sprats’ layer.
Cover with a very thin mayonnaise layer.
Peel potatoes, and grate them, then place them over the Mayo.
Cover the potatoes with a very thin layer of mayonnaise.

Ingredients:

0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts
Mayonnaise

Method:

Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.

Note:

You can keep this salad for a few hours in a refrigerator.

Ingredients:

2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion

Method:

Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.

Ingredients:

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste

Method:

Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.