Ingredients:<\/p>\n
Cream Cheese (Mascarpone, Philadelphia) 145 g<\/p>\n
Pink salmon canned 1 pc<\/p>\n
Red caviar 90 g<\/p>\n
Horseradish 1 teaspoon<\/p>\n
Walnuts 05 cups<\/p>\n
Salt, parsley and green onions to taste<\/p>\n
Instruction:<\/p>\n
Open a jar of canned pink salmon and drain the excess liquid, separate from the seeds and thoroughly mash the fish with a fork. Then finely chop the green onions. Mix pink salmon with onions, salt, cream cheese and horseradish. It is important that the stuffing for balls becomes thick, for this you need to put it in the refrigerator for several hours. When the meat is thickened, make cakes out of it, put red caviar in them and form balls. It is better to form balls with wet hands, so the mass will not stick to your hands. Grind nuts and parsley, roll in them fish balls. Send the fish appetizer for an hour in the refrigerator. A gourmet and delicate dish of fish and red caviar is ready!<\/p>\n
We recommend using Kamchadal caviar of 120 g for this recipe. This jar contains pink salmon caviar, which has a pronounced marine aroma and amazing taste, which will be perfectly combined with the taste of red fish. The caviar in the jar does not contain liquid and bursting eggs, all the eggs are the same size and color – that is why it will look perfectly inside the fish ball.<\/p>\n
Bon Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Cream Cheese (Mascarpone, Philadelphia) 145 g Pink salmon canned 1 pc Red caviar 90 g Horseradish 1 teaspoon Walnuts 05 cups Salt, parsley and green onions to taste Instruction: […]<\/p>\n","protected":false},"author":1,"featured_media":1135,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retsepty-s-ikroy"],"yoast_head":"\n