Smoked Fish Toast with Rice
This appetizer, easy to make, will surely be appreciated by fans of fish salads.
Ingredients for croutons with smoked fish and rice:
- Rice (round grain, boiled weight) - 70..100 g
- Salmon (or mackerel, hot smoked) - 150 g
- Olives - 6 units
- Sweet pepper (pickled) - 1/2..1 pc
- Mayonnaise - 2 teaspoon
- Bread (Borodino) - to taste
- Cucumber (small) - 1 pc
- Salt - to taste
How to cook smoked fish and rice croutons step by step with photos
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Boil the rice according to the package directions. I used Kuban round rice from Mistral. |
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Remove bones from fish and use a blender to chop it into a smooth paste. Add chopped black olives and pickled peppers. Vary the amount of black olives and bell peppers according to your taste. |
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Add rice and mayonnaise to fish mixture and mix. Mayonnaise can be replaced with sour cream and mustard. Season with salt to taste. |
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Cut the bread, fry it in oil and spread on kitchen paper to remove the oil. I recommend making the croutons with Borodino bread. |
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Spread the rice-fish mixture on slices of bread, garnish with a slice of fresh cucumber. You may serve. |
Salt, Mayonnaise, Rice, Sweet Peppers, Cucumber, Fish, Bread, Olives, Salmon, Snack, Fish and Seafood Snack
