Pollock sandwiches are a universal dish. They can be served at any time of the year and at any table, or you can simply have a snack with them. They are not only very tasty, but also quite filling. Sometimes you want something tasty, quick, but not very harmful. Hot sandwiches with pollock are just the dish that will come in handy in such a culinary mood.
Sandwiches with pollock
Ingredients:
- Baguette - 0.5 pcs.
- Fresh pollock – 350 g
- Onions - 2 pcs.
- Refined sunflower oil - 4 tbsp. l.
- Wheat flour - 2 tbsp. l.
- Mayonnaise - 3 tbsp. l.
- Dill greens - 0.5 bunches
- Salt - 1 tsp.
Cooking method:
- Gut the fish (without the head), cut the belly, remove the black film lining the cavity and rinse thoroughly, then dry with a paper towel, cut into pieces, put in a bowl, sprinkle with salt and stir.
- Roll the pieces in flour. Place pollock in a frying pan with heated oil (2.5 tablespoons) and fry on both sides until browned.
- Peel the onions and finely chop. Place the onion in a separate frying pan with the remaining oil, fry until soft and cool.
- Cool the fish and separate it into fibers. You can additionally chop it with a knife. Combine fish and onion and add salt to taste.
- Stir the mixture until the ingredients are evenly distributed, add mayonnaise and mix well.
- Cut the baguette into slices 1 cm thick. Spread the baguette pieces with the onion-fish mixture and sprinkle with chopped dill.
Hot sandwiches with pollock
Ingredients:
- Sliced loaf (or you can cut it yourself) - according to the amount of fish
- Onion - 1-2 pcs.
- Mayonnaise - 50 g
- Pollock (you can take other fish) - 5-7 fillet pieces
- Cheese “Russian”, “Poshekhonsky” or others – 300 g
- Pepper, salt - according to preference
Cooking method:
- First, defrost the fish fillet and cut it into small pieces. Cut the onion into rings. We will cut the loaf if it is not cut. Three on coarse grater any hard cheese.
- Place the cut pieces of loaf on a baking sheet covered with food foil. Place a piece of fish and about 3 onion rings on top of each piece.
- Then squeeze a little mayonnaise onto each sandwich on top.
- After this, we take the last step - generously sprinkle cheese on top and place in a preheated oven (about 180 degrees) for 15 minutes.
- The time of 15 minutes is very arbitrary, because... Ovens are all different. As soon as the crust is baked on top and the bun underneath is browned, take it out (the fillet cooks quickly). Incredibly tasty both hot and cold, but still simply incomparable when hot.
Sandwiches with pollock for beer
Fish in any form is traditionally considered best snack to beer. Connoisseurs prefer mainly dried, salted and smoked fish. However, each country has its own preferences when choosing snacks. Beer is served with salted nuts and crab sticks, and boiled crayfish, as well as various sandwiches not only with fish, but also with caviar and seafood.
Ingredients:
- fresh pollock,
- onions,
- mayonnaise 67% fat,
- loaf,
- vegetable oil,
- flour,
- dill and salt.
Cooking method:
- Clean the fish, remove the entrails, rinse thoroughly, dry and cut into small pieces.
- Cut off the crusts from the loaf, thinly slice and cut out blanks in the form of circles, triangles, diamonds, etc.
Sandwiches with pollock in the oven
Ingredients:
- white bread, baguette or loaf – 6-7 thin slices,
- pollock fillet – 200-300 grams,
- cheese – 70 grams,
- cold milk – about 100 ml,
- vegetable oil – 1-2 tablespoons,
- salt, black pepper or fish seasoning - to taste,
- green onions - for serving.
Cooking method:
- 30 minutes before starting to prepare the sandwiches, cut the pollock fillet into small cubes and marinate in spices.
- Heat a little vegetable oil in a frying pan and fry the fillet pieces over high heat until soft.
- If desired, you can add finely chopped onions to the fish; this will make the sandwich filling even more aromatic and rich.
- Soak the bread in milk for 1-2 minutes and then place on a greased baking sheet.
- Distribute the slightly cooled fish evenly on top.
- Coarsely grate the hard cheese and cover the sandwiches with it.
- Place the baking tray with sandwiches in an oven preheated to 190 degrees for about 15 minutes - during this time the cheese will have time to melt and the bread will be covered with a crispy golden crust.
- Serve the baked fish sandwiches hot, sprinkled with finely chopped green onions on top.
- If you decide to take them with you as a snack, then wrap each one individually in foil and then simply reheat it in microwave oven or eat it cold - it will be no less tasty.
Hot sandwiches with pollock
Ingredients:
- pollock pulp - 1 kg;
- undercherevka (subperitoneum in Russian) - 300g;
- loaf - 100g;
- milk - 0.5 cups;
- egg - 3 pcs;
- onions - 2 pcs;
- mayonnaise - 1 tablespoon;
- dill greens - 1 tbsp;
- salt, pepper;
Cooking method:
- We pass the fish with the undercut through a meat grinder, at the end - a bun soaked in milk, add beaten eggs, finely chopped dill, mayonnaise, salt, black ground pepper and mix thoroughly.
- Spread the resulting minced meat onto slices of loaf and place it in a frying pan in boiling vegetable oil, minced side down. As soon as the minced meat has set, turn the sandwich over, brown the loaf and turn it over again to finish frying the sandwich over low heat.
- When serving, you can put celery or parsley on top of the sandwich, drizzle mayonnaise and garnish with slices of sweet bell pepper.
Sandwiches with pollock caviar
Sandwiches are not the best healthy food, but sometimes you can afford to prepare a quick snack. If you like fried or stewed onions, yes, onions, not caviar, then you might like the recipe. For the base, I use very healthy Borodino bread, which is already cut into neat large slices, each of which weighs 45 g (each sandwich ends up with 5 g of fiber).
Ingredients:
- Borodino bread - 90 g (2 slices)
- Pollock caviar - 30 g
- Egg S-O - 1 piece
- Onion - 100 g
- Vegetable oil - 5 g
- Green
Cooking method:
- Peel the onion and chop it into very thin rings using a shredder.
- Sauté the onion until slightly golden brown with a dessert spoon of olive or sunflower oil. Do not salt and do not fry too much.
- Boil a hard-boiled egg. Cool in cold water and grate on a coarse grater.
- Place slices of Borodino bread in a toaster and make crispy croutons (bake for no more than 3 minutes).
- Spread the bread with a thin layer of pollock roe (about 1 teaspoon per 1 slice of bread).
- Place an egg on top (half on each slice of bread).
- Place onion rings on top.
- Sprinkle with chopped herbs (dill, parsley).
- The ingredients are for two large sandwiches.
- Well, what else can I say? The main thing in this sandwich is still onions (as intended), lightly sautéed in olive oil it's very tasty.
- Therefore, for two sandwiches there is one large onion.
- But since canned caviar is very salty, all other components of the sandwich do not need to be salted at all.
- The sandwiches are quite high in calories, but very filling.
- In general, pollock caviar in sandwiches doesn’t go well with anything else to taste; besides eggs and onions, you can add cheese to it.
- But in this recipe cheese will be superfluous.
Sandwiches with pollock caviar
A wide variety of pollock caviar is sold in stores. I really love smoked caviar. It is best suited for sandwiches and deviled eggs. You don’t have to wait for a holiday to enjoy caviar; you can indulge in sandwiches with pollock caviar on a weekday. The benefits are huge. For those who are losing weight, it is best to smear caviar on sliced cucumbers. This way you won’t get any carbohydrates or fat, just protein!
Ingredients:
- Pollock caviar - 160 grams
- Boiled egg - 8 pieces
- Butter - 100 grams
- Loaf - 1 piece
- Dill - To taste
Cooking method:
- Pollock caviar comes in different colors. Pink.
- Caviar may have a grayish tint. The best solution is to spread it on bread and butter.
- Place the sandwiches on a plate and garnish with herbs.
- Mix the egg yolk with butter and caviar and stuff the eggs.
Universal sandwiches in the oven
Ingredients:
- fillet of any fish: pollock, pike perch, any red fish, depending on your taste;
- bread, cut into pieces;
- butter;
- mayonnaise;
- salt, pepper, spices to taste;
- if desired, a little cheese.
Cooking method:
- Cut the bread into pieces and place it on a greased baking sheet. Spread the bread with a thin layer of butter. Cut the fish fillet into thin pieces.
- Place the fish evenly on the bread. Salt, pepper, add your favorite spices or seasoning for cooking fish. Then spread mayonnaise on top. Or first grate a little cheese and mix it with mayonnaise, and then grease the fish with the resulting mixture.
- Place the sandwiches in the oven for thirty to forty minutes. It turns out much tastier when the fish is browned on top. These sandwiches are best eaten hot, but cold ones are also very tasty.
Sandwiches with canned pollock
Ingredients:
- can of canned pollock
- 100 g cheese
- 1 boiled egg
- small onion
- 1 firm tomato
- French loaf
- mayonnaise
- butter
Cooking method:
- Open the canned food, drain the liquid, you can leave it a little, transfer the pieces of fish to a deep plate and mash with a fork until smooth.
- Grate the hard cheese on a fine grater.
- Finely chop the egg, onion and tomatoes.
- Mix all ingredients and season with mayonnaise.
- Cut the French baguette 1-1.5 centimeters thick and grease it lightly with butter; you don’t need to apply butter to the entire surface of the loaf, just a small piece is enough.
- Place the prepared “minced meat” on each piece of loaf, place everything on a baking sheet and bake in grill mode for 10 minutes. Once the sandwiches are browned, remove from the oven.
- Hot fish sandwiches are eaten fresh with tea and coffee.
Sandwiches with pollock for beer
Pollock appetizer Fish in any form is traditionally considered the best appetizer to accompany beer. Connoisseurs prefer mainly dried, salted and smoked fish. However, each country has its own preferences when choosing snacks. Beer is served with salted nuts, crab sticks, boiled crayfish, as well as various sandwiches not only with fish, but also with caviar and seafood. The sandwiches presented to you are good not only for beer, but also for any holiday table and are “swept away” first of all. Try it, you won't regret it!
Ingredients:
- Pollock 500 g
- Onions 4 pcs.
- Loaf 1 pc.
- Wheat flour 3 tbsp. l.
- Refined sunflower oil 6 tbsp. l.
- Mayonnaise 2 tbsp. l.
- Fresh dill 1 bunch
- Salt 1 tsp.
Cooking method:
- To prepare sandwiches you need to take fresh pollock, onions, 67% fat mayonnaise, loaf, vegetable oil, flour, dill and salt.
- Clean the fish, remove the entrails, rinse thoroughly, dry and cut into small pieces. Read more:
- Salt the chopped fish, mix gently and roll in flour.
- Heat vegetable oil in a frying pan, place the prepared pieces of fish into it and fry them on both sides until lightly browned.
- Cool the fish, separate the flesh from the bones and disassemble it into small pieces (you can simply mash it).
- Peel the onions, cut in half, and then chop each half into thin half rings.
- Place the chopped onion in hot oil, sauté until soft and cool.
- Combine the prepared ingredients and season them with mayonnaise.
- Mix the products until smooth.
- Cut off the crusts from the loaf, thinly slice and cut out blanks in the form of circles, triangles, diamonds, etc.
- Grease the loaf slices with a thick layer of prepared fish mass.
- Wash the dill greens in running water, dry and finely chop.
- Sprinkle the tops of the sandwiches generously with dill and serve.
Among the many types of snacks, it is difficult to choose one that will suit the preferences of all guests or family members. Everyone loves sandwiches, because they are delicious, and most importantly, they are quick and, as a rule, do not require large expenditures of money. Sandwiches with pollock caviar are unusual, but extraordinary tasty option snacks.
Recipe and variations
Like many dishes, sandwiches with pollock caviar have their own variations, since everyone can make their own required ingredient to your liking. To please everyone, you shouldn’t load the appetizer with a lot of products; it’s best to use those that will absolutely please everyone present at the table. If necessary, you can additionally serve a plate with different ingredients (vegetables, herbs, olives, onions, cheese, etc.). With their help, everyone can make their own alternative sandwich.
Recipes for sandwiches with pollock caviar are quite common. The simplest option will not require significant costs, both time and financial. It is enough to buy bread (black or white - depending on your taste), caviar and dill. The greens are finely chopped and added to the caviar, mixed thoroughly. This mass must be applied in a thin layer to a piece of bread. You can lightly fry it in a toaster beforehand.
Recipe with egg
The option using eggs will seem more tasty and varied. To make sandwiches using it you need:
- hard-boiled egg;
- sliced bread;
- pollock caviar;
- dill or parsley;
- butter;
- a clove of garlic for piquancy (can be omitted from the recipe).
To prepare the mass, you need to mix finely chopped dill (or parsley) and an egg, chopped garlic with caviar. Apply a thin layer of oil and apply the resulting mass as the next layer. You can also fill it with egg whites.
Liver sandwich
An appetizer with liver and pollock caviar will seem unusual. You can mix both ingredients and apply to bread, but it is better to separate them from each other to preserve the taste of each component. very delicate, so you need to pair it with something contrasting. A cucumber is perfect for this; you can use it as a substitute for bread, which will also reduce the calorie content of the dish. The pollock liver should be applied in a thin layer to the cucumber slice. On top it can be decorated with dill or parsley.
Sandwiches with liver and pollock caviar also go well with tomatoes, which are laid out as a final layer, since they are quite watery and can soften the bread and ruin the whole taste.
Serving
To prepare the right snack option, you need to follow your preferences and also not forget about food compatibility. Sandwiches with pollock caviar should not be too liquid, so greens are often added to the caviar to give the mass density. You can serve the appetizer with various herbs or vegetables that can complement it. Crackers, slices, pieces of pepper or cucumber are often used as the basis for a sandwich. Ready dish garnish with olives, olives or even pineapple slices to add extra piquancy.
It must be remembered that caviar is quite fatty, so select drinks accordingly, for example, tea or alcoholic cocktails.
Today we will prepare sandwiches with pollock caviar, which will be an excellent snack for festive table And delicious dish on weekdays for a tasty snack between meals.
I’ll also explain that pollock caviar is no less healthy and tasty than red caviar. The main thing is to properly prepare sandwiches with it.
What you will need:
- 2 jars of pollock caviar.
- 1 medium sized onion.
- Pieces of rye and white bread.
- Sunflower oil with seed flavor 1 tablespoon.
- 3 lettuce leaves.
How to make sandwiches with pollock caviar
Step 1
Sandwiches with pollock caviar, of course, we’ll start preparing with caviar, which we put in a deep bowl, add very finely chopped onions there, add 1 spoon of sunflower oil (you don’t have to add sunflower oil), mix and leave the dish aside to start preparing pieces of bread for sandwiches.
Step 2
Cut the rye and white (bun) bread into small pieces, fry them in a frying pan in oil until lightly browned on both sides until golden and crispy, and let them cool.
Step 3
Now spread each piece of bread with pollock caviar (you can first spread the pieces of bread with butter). Place lettuce leaves on a large plate and place pollock roe sandwiches on them. Between them you can put sprigs of dill, parsley and cilantro.
The finished sandwiches with pollock caviar are ready, you can eat them. If someone wants, you can first rub pieces of toasted bread with garlic, and then spread the caviar.
Other sandwiches with pollock caviar and egg
You can also spread ready-made pollock caviar onto biscuits, onto which you first spread butter and then the caviar.
Boiled tartlets and halves chicken eggs(just remove the yolks from them) are perfect for platforms on which you can put pollock caviar.
And for greater beauty and variety of sandwiches from this type of caviar, make it with bread and with tartlets and biscuits. On large dish all types of sandwiches will look very beautiful, and there will be a large choice for guests.
You can also make sandwiches with pollock caviar as in the picture above. That is, place a piece of boiled chicken egg on top of the finished pieces of bread.
