Nostalgia post today will be, so to speak.
Now in every more or less decent store there is a whole refrigerated display case, filled to capacity with sandwich spreads. Pates of chicken meat, fish and offal, all kinds of fish "spreads", from oils to the now fashionable cream fish, crème fraîche and other positions with difficult memorable names, caviar - cod, pollock, natural red, black and red artificial, shaving from sauces a la mayonnaise with additives, cheesy ...
The eyes, to be honest, run up.
I confess, I'm a sinner, from time to time I buy something, although the compositions are suspicious, and in general - nothing useful in there are no such products, but is there any greater pleasure than greedily eating a sandwich with a terribly harmful dirty trick? At least occasionally, huh?
However, I buy and think - and after all, before at home, they themselves, they almost did this, and it was delicious (it tasted much better).
I decided to remember a few recipes for myself (or rather, to try them out from my mother, those that have not yet been forgotten).
"Herring and two hundred"
The simplest recipe: clean a large herring of bones, two hundred grams of processed cheese, two hundred grams of boiled carrots, two hundred grams of butter we break through in a blender (they used to be twisted in a meat grinder), put in a bowl and send to the refrigerator - harden.
Previously - canned pâté, now - a fashionable riet
In my childhood, this dish was called "canned pâté", and now canned pâté is nekomilfo, so it is called riet. Riet, in fact, is a French dish, which has nothing to do with this, but once they called it, then let it be.
We clean a jar of fish in oil from bones, knead with a fork, chop a few sprigs of greens, a few feathers of onions, add either a little butter, or a little cream cheese (these are already new trends, they used to put butter), mix and, voila. If you spread it on bread, then a sandwich, and if you spread it on biscuits or crackers, or in tartlets, a European exquisite buffet table is provided, you can turn up your nose in front of the guests:
- Sardine? Canned food? Yes you sho, this is riet, they serve in the best houses in London and Paris! I learned the recipe at the master class of the great chef Jean Le Paserier, oga, he was passing through Moscow, he flew from New York to Khatsapetovka ...
Okay, just kidding, just kidding, this is actually delicious.
So bon appetit (and less show-off).