Yogurt aspic with smoked trout
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Fish aspic is a frequent guest on the Christmas table. But the usual jellied fish sometimes podnadoedaet and I want something new. My recipe maker yoghurt with smoked trout, wild rice and deviled eggs - a bright, tasty and unusual needs you'll like it!
Ingredients for Yogurt aspic with smoked trout
- Yogurt - 200 ml
- Trout - 40 g
- Wild rice - 2 tbsp
- Dill - 2 tbsp
- Water - 100 ml
- Gelatin - 15 g
- Chicken egg - 1 piece
- Mayonnaise - 1 tbsp
- Salt - to taste
- Turmeric - 1 depot.
- Garlic powder - 1 depot.
- Wild rice
- Chicken egg
- Garlic powder
Step by step instruction of cooking Yogurt aspic with smoked trout
Wild rice aquatics Mistral pour water in the ratio 1:3 and boil in salted water for about 40 minutes, drain the water, rice cool completely
To the yogurt add the boiled rice, diced smoked trout and chopped dill, season with salt to taste
Gelatin soak in water or broth to swell for 30 minutes
then heat to dissolve and enter into the yoghurt mixture, stir well.
Pour into molds.
Egg boil hard boiled, cut lengthwise and remove the yolk.
Protein place the center of the filler, slightly "push" it.
In this form put the aspic in the refrigerator until fully cured for 3-4 hours
The calculation of the products given for 2 molds with a diameter of 10 cm you Can make the aspic in a common tray, and then cut it into pieces a La carte
The rest of the egg yolks, mix with salt and mayonnaise, and season with turmeric and garlic powder
Remove the frozen jelly from the fridge.
Using a pastry bag nafarshiruyte egg whites yolk mousse, decorate to your taste