Recipe for canned fish cake. Salmon fish cake. Fish cake “Coral slide”

A hearty and beautiful appetizer for a festive table and a quick snack - fish cake! It’s easy to make at home from canned food.

Lightly salted red fish is ideal for this recipe. It will make a delicious snack cake that will decorate your holiday table. An appetizer is a quick meal.

400 g lightly salted red fish;
400 g crab sticks;
white bread for toast.

For the soaking sauce:

400 ml mayonnaise;
400 g soft processed cheese;
2 boiled eggs.

Mix cheese and mayonnaise in a deep bowl.

Add eggs, mashed with a fork, mix again.

Cut off the crusts from the bun. Place the first layer of bread in the pan. Lubricate with the resulting sauce.

Top with crab sticks, cut to your liking.

Place another layer of bread on the crab sticks, coat with sauce, and place chopped salmon.

Place another layer of bread and brush with mayonnaise sauce. Mix the remaining sauce with crab sticks and pieces of fish, place on top of the cake, and smooth it out. Leave the fish cake to soak at room temperature for a couple of hours.

Recipe 2: quick fish cake Napoleon

Cake (ready-made, puff pastry) - 1 pack.
Canned fish (saury) - 1 jar.
Chicken egg - 3 pcs
Carrots - 1 pc.
Onion - 1 piece
Semi-hard cheese - 100 g
Mayonnaise

Coat the layer cakes for the Napoleon cake with mayonnaise. Mash the saury with a fork, draining the liquid. Sauté carrots and onions (large or 2 medium ones each). Boil the eggs.

Assembling the cake. The first cake is canned food, the second is vegetables, the third is an egg. Repeat layers. Press lightly with your hands. Lubricate with mayonnaise and let it simmer for 3-4 hours, ideally overnight.

Before serving, sprinkle with finely grated cheese. This time I didn't sprinkle it with cheese. But the taste was not affected.

Recipe 3: Cake with Canned Fish

Snack cake “Napoleon” with canned food, a recipe with a photo of which I want to show you today, may surprise many. Everyone knows what a classic Napoleon cake with custard looks like, but few people know about the existence of Napoleon snack cakes. You can make a snack cake from ready-made Napoleon cake layers, from ready-made puff pastry, or bake them from scratch.

In the first case, it will take very little time to prepare the Napoleon snack cake. Having a pack of Napoleon cakes in stock, you can whip up a snack cake. And you can experiment with the fillings of the Napoleon snack cake. Most often, canned fish, boiled chicken, various types of cheeses, and mushrooms are used for these purposes.

Today we will prepare a snack cake “Napoleon” with canned fish and sardines.

Ingredients for the dough:

Butter - 1 pack,
Eggs - 1 pc.,
Water - 150 ml.,
Soda - 1 teaspoon,
Vinegar - 1 teaspoon,
Wheat flour - 2.5 cups.

Filling ingredients:

Canned sardine - 1 can,
Processed cheese - 2 pcs.,
Carrots - 2 pcs.,
Eggs - 2 pcs.,
Mayonnaise - 3 tbsp. spoons,
Salt to taste
Vegetable oil.

To decorate the snack cake:

Hard cheese - 200 gr.,
Olives - 100 gr.,
Cucumbers - 1 pc.,
Parsley - a couple of sprigs.

To prepare the dough, prepare soft butter. Cut it into cubes. Place in a bowl.

Sift wheat flour into the butter through a sieve.

Knead the flour and butter with your hands until crumbs form.

Beat in the egg.

Pour in cold water.

Add salt.

Quench the soda with vinegar.

Knead the dough with your hands until it becomes a homogeneous consistency.

Place the finished puff pastry in a bag and refrigerate for 30-40 minutes.

While the dough is cooling, you can start preparing the fish filling for the Napoleon snack cake. Place the canned fish pieces into a bowl.

Mash the sardines with a fork.

Grate the boiled eggs on a medium grater.

Grate the processed cheese on a coarse grater.

Peel the carrots, then grate them on a medium grater. Fry in vegetable oil for about 5-7 minutes. Sautéed carrots should be soft.

Combine sardine, carrots, processed cheese, boiled eggs in one bowl.

Mix all ingredients.

Add mayonnaise and salt to taste.

Mix the fish filling again. If desired, you can add a pinch of black pepper.

That's it, the canned fish filling for the Napoleon snack cake is completely ready. Put it in the refrigerator. Now you can start baking the cake layers for the Napoleon cake.

Sprinkle the table with flour. Roll out the puff pastry into a thin layer. Now you need to cut a circle or rectangle out of it. Round cakes can be cut out with a lid from a saucepan or frying pan. To obtain even rectangular cakes, you can use a cardboard template of the required size or an inverted rectangular baking dish.

Heat the oven to 180C. Sprinkle a baking sheet with flour. Carefully transfer the cake onto it. During baking, the puff pastry puffs up unevenly, causing the cakes to be very deformed. To avoid this, pierce the dough with a fork over the entire area of the cake.

Bake the crust for 10-15 minutes. The finished cakes should be golden in color.

Brush the cakes with fish filling.

To decorate the Napoleon snack cake with sardines, grate hard cheese on a medium grater. Wash the cucumber and parsley. Cut the cucumber into half circles. Cut the olives lengthwise to form rings. Sprinkle the sides and top of the Napoleon snack cake with grated cheese. Place olive rings and cucumber slices on top. Finally, garnish the cake with parsley leaves.

Place the snack cake “Napoleon” with sardine in the refrigerator for soaking. In 3-5 hours it will be completely ready.

Recipe 4: fish cake with cake layers (with photo)

Puff pastries are a universal invention; you can use them to prepare both sweet and savory dishes. This snack cake will serve as a decoration for the holiday table. We will make the filling from canned fish, boiled eggs and fried carrots and onions.

By the way, it is not at all necessary to use ready-made cake layers for such a cake; puff pastry, especially yeast-free dough, can be easily prepared by any housewife.

2 carrots,
packaging of ready-made puff pastries,
2 onions,
3 eggs,
0.5 cans of canned food “Sardine in oil”,
150 g mayonnaise (you can use homemade),
for decoration - a bunch of green onions,
2-3 tbsp. sunflower oil.

Peel and grate the carrots, place in a heated frying pan with oil, and fry a little.

Then add chopped onions and fry everything together until done.

Open the can of canned fish, remove the sardine pieces from the liquid and remove the large bones.

Mash the fish pieces with a fork, adding a little liquid from the can.

Boil the eggs, peel and cut into cubes.

So, all the filling components for the future cake have been prepared: canned fish, carrots and onions, boiled eggs and mayonnaise.

Place the puff pastry on a flat plate, spread with mayonnaise, and lay out half of the fried vegetables.

Place the second cake layer, brush with mayonnaise and spread half of the boiled eggs over its surface.

The filling for the next cake will be canned fish. It's best to make one layer of sardines and two layers of eggs and vegetables, as too much canned food can overpower all the flavors.

Place the remaining filling on the remaining cake layers, not forgetting to coat each of them with mayonnaise. Lightly coat the top layer and sides of the cake with mayonnaise and sprinkle everything with crumbs from the cake layers (they often come in a package with ready-made puff pastries, but if there are no crumbs, then you need to crush one puff pastry layer with your hands).

Let the layer cake soak in the refrigerator for about 12 hours and garnish with chopped fresh green onions before serving.

Recipe 5, step by step: layered fish cake

Festive snack made from puff pastries, with canned fish, carrots, and melted cheese. The classic combination of filling ingredients is found in many salads.

Puff pastry cakes - 4 pcs.
Canned fish (saury) - 1 can (240 g)
Onions, salad - 1 pc.
Carrots – 250 g
Eggs (large) - 3 pcs.
Walnuts (chopped) - 4 tbsp. spoons
Processed cheese – 200 g
Mayonnaise - 4 tbsp. spoons
Green onion - 0.5 bunch
Salt - 1 teaspoon (to taste)
Ground black pepper - to taste

To prepare a snack cake with canned food, prepare the ingredients according to the list.

Bake puff pastry crusts in advance. To do this, roll out the puff pastry (thawed) to a thickness of 0.5 cm or a little less, prick with a fork and bake at 180-200 degrees for 20-25 minutes (watch for the brownness of the cakes). If the dough does rise during baking, when cooled, simply press the cake down with your palm. For this amount of filling, 450 g of frozen puff pastry will be enough for you.

Boil the carrots until tender, cool, and peel.

Boil the eggs, cool, peel.

On a coarse grater, grate carrots, one processed cheese, two eggs, place in a deep plate.

Dry the nuts in a frying pan.

Chop the nuts with a sharp knife.

Add nuts and mayonnaise to the cheese and carrot mixture.

Lightly salt and pepper, stir the filling until smooth.

Chop the sweet salad onion very finely.

Add onion to canned fish. Add the remaining grated processed cheese and egg.

Add Mayo. Season with salt and pepper.

Stir the fish filling until smooth.

Grease the bottom cake with carrot mixture.

Cover with the second cake layer and brush it with fish filling.

Brush the last layer with the remaining fish filling.

Cover the snack cake with canned fish, carrots, eggs and melted cheese with cling film and place in the refrigerator to soak for several hours. Better for the night.

Before serving the snack cake, finely chop the green onions.

Sprinkle the appetizer cake with green onions and serve. Bon appetit!

Recipe 6: fish waffle cake (with photo)

7 waffle cakes (any shape of cake will do),
1 can of canned fish, I took mackerel,
4 carrots (about 350 grams),
4 eggs,
onion to taste and desire (I put a quarter of a head, but more was possible),
100 grams of hard cheese,
greens to taste and desire,
mayonnaise.

Let's start preparing the products. Wash the carrots and cook in salted water until tender. It took me about 30 minutes.

Boil the eggs, peel them, separate the whites from the yolks.

Salt the liquid from the canned fish, remove large bones and mash the fish with a fork.

Peel the onion and cut it very finely. I used red salad onions, but you can use regular onions.

Place the first waffle layer on a plate or cutting board. Let's put a mesh of mayonnaise on it. You can simply spread mayonnaise with a spoon, but the layer should be very thin.

Place half of the canned fish and half of the onion on the first cake layer and distribute evenly.

Cover the fish with the second waffle layer and grease it with mayonnaise. Grate half the carrots on a coarse grater and distribute them evenly over the crust.

Fourth cake layer, mayonnaise. Add fish and onions again.

Fifth cake layer, mayonnaise, carrots.

Sixth waffle cake, mayonnaise. Place grated cheese on it.

Place the seventh cake layer and press on its surface with your hands. Thus compacting the previous layers. Lubricate the last layer with mayonnaise and grate the yolk on top on a fine grater. The yolk will also serve as some kind of decoration for the cake. You can also decorate the cake with any greenery.

Place the wafer cake in the refrigerator to soak for several hours, or better yet, overnight.

Take the soaked cake out of the refrigerator and cut it into portions with a sharp knife. Can be served.

Recipe 7: Snack cake with canned fish

Everything is done simply and simply, the main thing is to remember that such a cake is quickly eaten, so you can prepare two servings at once, so that each of the guests will surely get the most delicious and delicious piece. I will be happy to share with you my proven recipe for a snack cake made from wafer cakes.

waffle cakes - 1 package;
processed cheese – 100 grams;
canned fish – 200 grams;
carrot – 1 piece;
white onion, onion – 1 piece;
chicken egg – 1 piece;
mayonnaise – 150 grams;
fresh dill - 1 bunch.

I put the waffle cake on a plate and pour mayonnaise over the cake.

I distribute a vegetable layer on top: pre-cooked and already cooled, peeled carrots and onions, cut into long strips. I rub the carrots through a grater, and scald the onions with boiling water in advance to remove the bitterness.

The next type of filling will be fish. I mix canned fish with boiled egg and mayonnaise.

I spread the fish filling on the next waffle layer. It is juicy, so the cake will be soaked quickly.

I repeat all the cakes and all the fillings in the same sequence. A beautiful and attractive snack cake is formed.

To make it more decorative, I chop all the dill and sprinkle it on the sides of the cake. I'm making a beautiful green fence.

I decorate the cake with flowers from boiled carrots. It was a beautiful presentation.

I let the cake soak for 15 minutes in the refrigerator, and then quickly serve it to the guests. There is no need to soak longer, because the waffle cakes themselves are thin and mayonnaise soaks them very quickly.

Recipe 8: layer cake with fish (step by step)

Surprise your guests with a delicious snack cake that is very easy to prepare.

3 boiled eggs
1-2 heads of onions
200 ml. water
3 tbsp. vinegar 9%
1 b. canned fish in oil
2 processed cheese
1-2 cloves of garlic
mayonnaise
puff pastry without yeast

Bake puff pastries.

Peel the onion and cut into quarter rings. Cover the onion with water and add vinegar. Let it brew for 30 minutes. Then drain all the liquid from the onion.
Place the first cake on a plate. Make a mesh of mayonnaise on top.

Place boiled eggs, grated on a coarse grater. Add pickled onions on top.

Cover generously with mayonnaise. Next, lay the third cake layer and make a mayonnaise mesh. Grate the processed cheese, add garlic, passed through a press and 2 tbsp. mayonnaise. Mix everything well. Spread cheese mixture on top of third layer.

Cover the top with mayonnaise. Next, place the fourth cake layer, covering it with mayonnaise on top. Grind the last fifth cake layer, which was baked last and has an uneven shape, until it becomes coarse crumbs. Also grease the sides of the cake with mayonnaise and sprinkle with crumbs obtained from the fifth cake layer. Place the cake in the refrigerator overnight.

Recipe 9: hearty fish and cheese cake

A very tender, tasty snack cake.

herring: 1 piece
mushrooms: 300 g (champignons)
bow: 2 pcs
carrots: 300 g
mayonnaise: 300 g
hard cheese: 60 g
greens: bunch
salt: pinch
ground black pepper: a pinch
waffle cakes: 7 pcs

Wash the mushrooms, cut into pieces and fry with finely chopped onion (1 piece) until cooked. Salt and pepper.

Boil and peel the carrots.

Peel the herring from skin and bones.

Grind the herring and 1 onion in a blender. Add 2 tbsp. mayonnaise. Mix.

Also chop the carrots. Mix with 1.5 tbsp. mayonnaise.

Grind the finished mushrooms in the same way in a blender and mix with 1 tbsp. mayonnaise.

Assemble the cake, distributing the filling evenly.

1st cake - half of the herring mass.
2nd cake - half the mushrooms.
3rd cake - half a carrot.
4th cake - herring.
5th cake - mushrooms.
6th cake - carrots.

Grease the top crust with mayonnaise (1-1.5 tbsp) and sprinkle with grated hard cheese and chopped herbs. Let the snack cake sit for a while (preferably at least a day).

Recipe 10: Canned Fish Snack Cake

Using this recipe, you can quickly prepare a delicious appetizer for the holiday table. The cake turns out to be layered not only because the filling is arranged in the appropriate order, but also because its base is made of puff pastry cakes. You don't even need to spend extra time baking them (although if you want to do it yourself, then why not?). But it’s unlikely that anyone will want to bother with baking if you can simply buy ready-made cakes at the grocery store. For working housewives, and not only for them, semi-finished puff pastry products have long become a reliable lifesaver. And making snack cakes with them is a pleasure.

6 ready-made puff pastries;
2 carrots;
1 can of canned food “Sardine in oil”;
3 eggs;
2 onions;
200 g mayonnaise;
100 g cheese.

Take puff pastries (they are usually sold in a pack of 6 pieces). Place one cake on a tray or large flat plate, coat well with mayonnaise.

Fry carrots and onions in sunflower oil, cool and distribute half of the fried vegetables in an even layer over the surface of the crust.

Boil the eggs, peel and cut into cubes. It is also good to grease the next cake with mayonnaise and lay out the egg cubes.

Remove the fish pieces from the oil, remove large bones and mash with a fork. Place the fish mixture on the next crust greased with mayonnaise.

Place the remaining fried carrots and onions on the fourth cake layer. Cover with the next cake layer, grease the top with mayonnaise and sprinkle with grated cheese.

Grind the last, sixth cake with your hands to form large crumbs.

Grease the sides of the cake with mayonnaise. Sprinkle crumbs over the top and all sides of the cake.

Decorate the surface of the snack cake at your discretion, you can use pomegranate seeds or herbs. Place the layer cake with the preserves in the refrigerator for a couple of hours (it is advisable to leave it overnight so that it soaks better). If you want to reduce the time required for soaking such a cake, you need to hold each of the cakes over steam for a few seconds before putting the filling on it - this will somewhat soften the dryish puff cakes.

Most of us are associated with a wide variety of salads, many of which are very filling and high in calories. Of course, the hostess wants all her guests to be full and satisfied with the dishes they tried, but few people worry about their stomachs. Holidays don’t happen very often, and therefore for one evening you can relax a little - enjoy something not entirely dietary, but so deliciously tasty! However, you should not forget about the usefulness of the products from which the dish is prepared. In this article, generous and hospitable housewives are offered an excellent compromise solution for their rich table - the Fish Cake salad.

Why is fish salad an ideal holiday dish?

Firstly, all the ingredients that go into the salad according to the recipe are natural and even healthy (or even dietary). Secondly, the finished dish looks very impressive and resembles the real thing, only salted. Thirdly, due to the use of seafood and eggs, the salad turns out to be very filling, and therefore you can quickly fill up with a small portion (which means you are unlikely to eat extra calories). In general, the option for a festive feast is ideal. Shall we start cooking?

Layer components needed for salad

The “Fish Cake” salad is prepared in layers, each of them is a new ingredient, and between them is a tender one. The edges are framed with red fish, and the top is decorated with red caviar. Is it possible to ignore such a masterpiece? Fish salad cake will certainly become one of the main culinary decorations of your celebration.

List of ingredients

We begin the preparation stage. Here is a list of products needed to prepare the salad:

lightly salted salmon or trout - half a kilo (you can buy ready-made cuts - two packs);
eggs - 4-6 pieces;
crab sticks - 400-500 grams (or one package);
rice - 80-100 grams.

For buttercream:

Philadelphia or Almette cheese (possibly with herbs) - 150 g;
sour cream and mayonnaise (can be replaced with natural yogurt) - 4 tbsp each. spoons;
gelatin - 8 grams.

For decoration: red or black caviar (optional).

Preparatory stage

You must first prepare all the products: boil the rice in salted water (you can add a little paprika), hard-boil the eggs, peel and separate the whites from the yolks, cut the fish into thin slices (if you are not using ready-made slices).

Preparing butter cream

Dilute the gelatin in half a glass of water and leave it to swell for half an hour. Meanwhile, in a separate container, beat cream cheese, sour cream and mayonnaise or yogurt. Heat the gelatin in a water bath until completely dissolved and cool. Add it to the rest of the ingredients, mix with a spatula or beat with a mixer. The cream is ready.

Assembling the salad cake

It's time to assemble the layered fish cake salad. To assemble it, you will need a fairly deep, preferably cone-shaped (slightly tapering inward) bowl shape. We line it completely with cling film (if you don’t have it, you can use foil), and then line the walls and bottom of the mold with thin pieces of fish (overlapping). Grind the yolks, whites (cut into cubes or three on a grater), everything separately, without mixing.

Place buttercream (a couple of spoons) on the bottom of the mold. Next, layer all our ingredients in the following order:

grated yolks and cream;
crab sticks and cream;
whites and cream again;
the last layer is rice and cream.

By the way, if you don’t like crab sticks, you can replace them, for example, with boiled shrimp. It will turn out even tastier and, of course, healthier. It’s a good idea to replace mayonnaise with natural unsweetened yogurt; this will make the dish noticeably more dietary without affecting the taste. But it’s better not to touch the rest of the ingredients - it’s this combination of red salted fish, tender whites and rich yolks that will give the perfect harmony of flavors.

Carefully wrap the mold and put it in the refrigerator for several hours (3-4 hours or overnight). When the salad has frozen, take it out, remove the film, cover it with a large flat dish and turn it over. Slowly remove the mold (so that the cake does not fall apart or stick). Salad "Fish Cake" is ready. All that remains is to decorate it.

Decorating a festive dish

We take red caviar (black is possible) and beautifully place it on the top of the cake, decorate the salad with herbs (parsley, dill, lettuce) around the circumference. Such a dish will look very impressive both outside and in cross-section. At the same time, preparing it is not very difficult, the most important thing is to prepare all the ingredients in advance, and then all that remains is to assemble it, cool it, and decorate it. When serving, it is better to cut neat pieces for your guests yourself so that it does not fall apart and maintains a decent appearance. You can complement it with rye croutons or black bread toast, which will perfectly highlight the taste of the dish.

Well, are you ready to take a risk and make a truly “Fish Cake”? The recipe proposed in our article will probably be within the capabilities of even novice young housewives. Bon appetit!

Preparation

Place all products on the work table. Using a mixer, blender or food processor, combine and then beat the creamy curd cheese and moderately rich sour cream until smooth.

Add capers, chopped in a food processor or by hand, lemon juice, onions and any herbs, pepper and salt to taste to the creamy mixture and mix thoroughly again.

Cut off the crusts from rye bread or loaf. Cut the resulting crumb lengthwise into medium layers, and then grease the first cake with cheese cream. Next, cut the cucumbers into thin rings.

Place the cucumber slices in an even layer on the greased rye layer of bread.

Cut the lightly salted salmon into thin long slices and place on top of the cucumbers.

Repeat this with all bread crusts and fillings.

Cover the resulting cake completely with cream cheese-based cream.

Let the finished fish cake soak. Before serving, it is advisable to decorate the appetizer with fresh cucumbers, herbs and roses rolled from salmon fillet. That's the whole recipe. We hope that preparing a snack cake based on it did not cause you any difficulties. Bon appetit!

KBJU and composition for the entire dish

01/30/2014 | Prepared: 2870 | Grade: 4.0

Instead of the usual holiday salads, you can make a salmon or other red fish cake with rice and crab sticks for a snack. Try it, I hope you like it.

Ingredients:

Red fish – 0.5 kg
Boiled rice – 5 tbsp
Eggs – 4 pcs.
Crab sticks – 1 pack.

Cream composition:

Sour cream – 4 tbsp
Mayonnaise – 4 tbsp
Philadelphia cheese - 100 gr
Gelatin – 8 gr.

Decoration composition:

Red caviar
Fresh greens.

Cooking method:

First, let's prepare the cream for the snack cake. Soak the gelatin in water (0.5 cups) and let it swell, after which we dissolve it in a water bath. While the gelatin mass is cooling, combine mayonnaise, sour cream, cheese in one container and mix well. Now, stirring constantly, add the gelatin mass in a thin stream. You should get a cream with a thickness similar to the consistency of sour cream.

Now peel the boiled eggs and separate the yolks from the whites. We grate the egg whites and yolks separately on a fine grater, cut the crab sticks finely or grate them too.

Take a deep pan and cover it with plastic wrap. Cut the red fish into thin slices and place it on the bottom of the mold and along the walls. Now we put the prepared products into the mold in layers.

First we put the cream, then grated egg yolks, again cream, crab sticks, again cream, grated egg whites, cream, rice and the last layer of cream. Place the form in the refrigerator overnight. Afterwards, turn the cake over onto a beautiful plate and decorate with red caviar and fresh herbs.

I assure you, a snack cake made from Napoleon shortcakes with fish will decorate any holiday table. This dish is prepared quickly and turns out very tasty! In this recipe, all the ingredients are quite affordable and, one might say, quite budget-friendly. Plus, you can always experiment with the filling, remember that everything is in your hands! So, how to prepare a snack fish cake with Napoleon cakes, see below.

INGREDIENTS

6 pieces of puff pastries;
chicken eggs (hard-boiled) 3 pieces;
a couple of boiled carrots (small);
garlic to your taste;
250 g mayonnaise (delicious);
fish, canned in oil, jar;
curd cheese with smoked salmon flavor 140 g.

COOKING

So, let's start preparing the snack cake. Let's start with the fish, open the canned food, put the fish on a plate, remove the bones, and mash everything else with a fork. After this, add a little oil from the jar and stir everything.
Next, take the carrots and put them into a coarse grater, then add a little mayonnaise, minced garlic (for me, one clove is enough) and mix.
And so, let's start assembling! Place the first cake layer in a flat plate of the required size, coat it with mayonnaise, then lay out a thin layer of fish (use only half of the total volume).
We continue assembling the snack cake - lay out the 2nd cake layer, put carrots on it (we do not add mayonnaise, since it is already mixed with carrots in the filling).
Next, lay out the 3rd cake layer and on it a thin layer of mayonnaise and boiled eggs passed into a coarse grater.
After this, lay out the 4th cake layer, coat it with mayonnaise and evenly spread the rest of the mashed fish.
Now we lay out the 5th (last) cake layer, coat it and the sides, including curd cheese.
Then knead the remaining cake into crumbs and sprinkle the surface of the cake with it, that’s it! Place the cake in the refrigerator overnight.

Bon appetit!

Watch the video below with another recipe for making the most delicious Napoleon snack cake.