You can diversify the usual New Year’s table with dishes from various cuisines of the world, with Olivier salad and herring under a fur coat. Alexander Rusakov, chef of the Tilda restaurant, told socialbites.ca.
“The New Year is coming, which means it’s time to think about the festive table and what to put on it to make the guests happy. If you are already tired of the classic Olivier meat, you can prepare it with Kamchatka crab and fresh cucumber, and replace ordinary herring under a fur coat with unagi eel or just smoked eel – it will be fresh, original and delicious. Alexander Rusakov started.
He also suggested diversifying the table with small snacks.
“For example, mini smorrebrods and bruschettas. For example, you can cook it with chicken liver mousse. “Also make more elegant caviar sandwiches on a lemon meringue bun,” the chef advised.
Alexander Rusakov presented his own recipe for lemon meringue donuts.
“To give the frosting even more freshness, beat a small packet of cream cheese with two tablespoons of soft butter, lemon zest and a few drops of lemon juice. “Fry the pastry a little in a dry, moderately hot pan, spread the resulting cream over the pastry pieces and top with caviar, preferably white fish or trout,” concluded the chef.
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