Forshmak (Chopped Herring)

Ingredients:
250 g/9 oz boiled or fried meat (beef, veal, lamb, poultry)
1/2 herring
2 tbsp flour
2-3 medium potatoes, boiled and peeled
2-3 tbsp sour cream
2-3 eggs, separated
1 tbsp grated cheese

Pass boiled or fried meat, and skinless and boneless filet of herring soaked to remove excess salt, through a fine plate of a meat grinder. Mash potatoes together with fried onion. Add mashed potatoes to ground meat, mix together, add flour, softened butter, and sour cream and once more pass everything through a meat grinder.  Add egg yolks and season with salt and pepper. Whip egg whites until stiff peak form and carefully add to the mixture. Put the mixture on a well-oiled frying pan, smooth the top and cover with grated cheese, sprinkle with little bit of oil and bake in an over for 30-40 minutes.
Forshmak is ready when it pulls away from the sides of the pan. Move it to a serving plate and season with small quantity of sour cream and tomato sauce. Serve the sam sauce on the side.

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Sturgeon in Aspic

Ingredients:
1 kg/2 lb 4 oz sturgeon
25-30 g/1 oz gelatin
1 carrot
1 parsnip
1 onion

Boil fish will carrot, parsnip, and onion until ready, then cool. Make about 3-4 cups of clear jelly from fish broth. Strain and cool it.
Cut boiled fish into thin slices and lay on a baking tray or a large dish making sure to leave some space between pieces of fish.  Decorate fish with leaves of parsley, slices of carrots or cucumbers, pieces of crab meat or crawfish, capers. Affix decorations to the fish by accurately pouring cooled jelly over the fish from a spoon, using about 2 to 3 tablespoons of jelly. Once the initial jelly is set, pour all the remaining jelly to make even layer. Once all the jelly is set, accurately cut out pieces of fish with a tip of a knife and set on a serving plate. Garnish on one or all sides with boiled carrots, parsnips, potatoes, green peas.
Just before serving dress garnish with oil and vinegar. Serve with horseradish with vinegar and mayonnaise.

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Walleye in Aspic

Ingredients:
1 walleye (1000-1200 g/2 1/4-3 lb)
10-12 g/.4 oz  gelatin
1 onion
1 carrot
1 parsnip
Bay leaves

Fillet scaled and gutted walleye and cut fillets into uniform pieces. Put bones and head (remove gills) of the fish into a pot, together with onion, carrot, parsnip, 1-2 bay leaves, and salt. Bring to boil and simmer for 15 to 20 minutes. Add sliced fillets of fish to the pot and cook until  cooked through. Remove pieces of fillets from the pot and arrange in a shape of fish on a plate, but leaving some space between pieces. Keep it in cool place. Strain the broth and make 2 – 2 1/2 cups of jelly as described in the section “Dishes in Aspic”. Decorate each piece of the fish with a slice of lemon, star-shaped carrot, parsley leaves, and cover with jelly making sure that decorations are not disturbed. Keep in cool place until jelly sets. Serve with red cabbage salad, potato salad, fresh cucumbers, or pickles, and mayonnaise.

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Canned Fish

Canned fish should not be served out of the can. It is very awkward and uncomfortable to do so: the contents break and crumble – and most of the sauce or oil is not used. It is necessary to place canned fish in a salad bowl or regular bowl before serving. For garnish, slices of fresh cucumbers, tomatoes, scallions, quarters or halves of hard-boiled eggs may be used. Decorating can be done with parsley or lettuce.

Sardines. Take out of the can, put on the plate, cover with slices of lemon or pour on lemon juice, sprinkle with finely chopped parsley.
Sprats. Serve on a plate with slices of lemon, cover the fish with a rim of finely chopped onions.
Fish in tomato sauce. Cut large pieces of fish (sturgeon, etc.) into small pieces, put them on a plate and pour sauce over it. Sprinkle with finely chopped parsley and cover with slices of fresh cucumbers, tomatoes and pitted olives.
Crabs and crawfish tails. Take them out of the can, place in a salad bowl, put slices of fresh cucumbers, tomatoes, peeled apples around. Serve mayonnaise separately.

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Oysters

Wash shells of oysters in a cold water. Just before serving opens shells with an oyster knife, remove the smaller side, leaving oyster in the deep portion of the shell which should be instantly dipped into a cold salted water (preferably with ice), rinse and set on a serving tray with a layer of finely-crushed ice. Serve slices of lemon or lemon juice on a side.

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Sturgeon in Aspic with Mayonnaise

Sturgeon in aspic with mayonnaise is prepared almost just as the previous recipe of fish in aspic. The only difference being that fish should be cooked whole, and the aspic is cooked from the broth.
Cut the cooked fish into pieces 1 cm (2/5 in) thick, or, if the dish is mean as an appetizer, into smaller uniform pieces. Lay fish on a plate and cover it with mayonnaise aspic (2/3 cups of mayonnaise mixed with 1/3 cup of aspic). Decorate each slice of fish with parsley leaves, decorations from carrots. Affix decorations to the fish adding a thin layer of aspic on the top — from a spoon. Trim the finished pieces of fish and set them on a serving plate. Serve this dish with a mustard and capers sauce, or mayonnaise.

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Sturgeon or Catfish with Garnish

Cool boiled fish, remove all the bones, cut into uniform pieces and lay on a serving plate. Garnish could be set all around the fish, or just on one side. Choice of garnish depends on season and personal preferences (tomatoes and cucumbers sliced thinly, gherkins, green or red cabbage, green or potato salad). You can use diced boiled carrots or green peas dressed with oil and vinegar. Garnish should be dressed just before serving the fish. Separately serve horseradish with vinegar, mayonnaise, green sauce, and pickles.

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Lampreys

Cooked lampreys are cut across into pieces of 3 – 4 cm (1.2 – 1.6 inches) and placed into a salad bowl. Put thinly sliced rings of onions on top, and pour dressing made of oil and vinegar, which has been prepared the same way as dressing for herring. Add 1-2 teaspoons of dry grated  horseradish.

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