nobilitycuisine's blog

Salmon soufflé


0.5 lb boiled salmon fillets (or 1 can pink salmon)
1 lb warm potato puree
4 eggs
0.25 cup milk
1 onion
Salt, pepper, sweet red pepper on taste


Separate egg yolks and egg whites.

Blend fish fillets.

Cut the onions into small cubes.

Whip all ingredients but the egg whites together.

Grease sides and bottom of a soufflé oven-safe dish, and place the whipped mix into the dish.

Whip egg whites.

Sprouts-Mushrooms Zapekanka


0.75 lb sprouts
0.75 lb mushrooms
1 large onion
9 bread slices
1/3 lb ground cheese
1 tsp salt
1 tsp lemon juice
Pepper on taste
3 eggs
0.25 lb sour cream, or plain yogurt
5 tbsp milk
1/3 tbsp salt
Pepper on taste


Cut bread slices to cover the sides and bottom of an oven-safe dish (keep the leftovers).

Cut sprouts into 2-4 parts.

Salmon Marinated in Oranges


1 lb salmon fillets
1 lb oranges
3 tbsp mustard
1 cup dill greens
Green salad leaves, tomato and mild cheese slices for decoration


Grate oranges (do not peel!).
Put the salmon fillets in the ground oranges, roll a few times, and place in a refrigerator for 12 hours.

Cut dills into small pieces, and mix with mustard.
Clean the oranges off the fillets, grease with the mustard-dill mix, and place in a refrigerator for 12 hours.

Quick Salad with Smoked Chicken

Ingredients for 2:

1 boiled or smoked chicken breast
0.5 lb pineapple
1 pomegranate
3 tbsp Mayo


Cut the chicken breast and pineapple into small pieces.
Peel pomegranate, and clean.
Mix all ingredients together, let to sit for an hour in a refrigerator, and serve.


You can substitute fresh pineapple with a canned unsweetened one, and mayo with a mayo-sour-cream, or mayo-plain-yogurt mix.

Northern Caviar Soup


1 lb fish fillets
1 l (1/4 gallon) fish broth
1 large onion
0.25 lb caviar
Salt and spices on taste


Put fish in a fish broth, add salt on taste, and bring to boil.
Peel the onions, and cut into medium pieces.
Put the onions and spices into the saucepan with the fish.
Cook while removing the foam, for 10-15 minutes.

Take the fish fillets out of the saucepan, cut into serving portions, and set aside.

Chicken Liver Blintzes Pie


1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration


Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.

Grate the liver and onions together, then add eggs, flour, and whip together.

Pikeperch Baked in Sauce


2 lb pikeperch
2 lb potatoes
1 large onion
½ tsp ground black pepper
3-5 bay leaves
3 tbsp butter or margarine
Greens and salt on taste


Peel the potatoes, wash, and cut into medium cubes.
Peel the onions, and cut into strips.
Mix potatoes, onions, bay leaves, salt, and pepper together.

Grease a baking sheet with butter.
Put the mix on a baking sheet in a ring shape, and place the pikeperch fillets in the middle.

Beef a la Vienna


2 lb beef fillets
1 bunch greens
1 medium onion
2-3 bay leaves
1 whole clove
1 garlic clove
2 tsp sugar
2 tbsp butter or margarine
2 tbsp flour
1 tbsp ground horseradish
Salt on taste


Put the meat in a saucepan, pour hot water over it, covering it entirely, and bring to boil with medium heating.
Boil for 10 minutes, removing the foam.
Add greens, bay leaves, a whole clove, garlic, salt, and sugar.

Cauliflowers a la Polonaise


1 head cauliflower
1 tbsp lemon juice
1 cup crumbled white bread
2 tbsp chopped parsley greens
2 hard-boiled eggs
2 tbsp melted butter (or margarine)
Salt and pepper on taste


Cut the cauliflowers into small flowers, and put in a medium-size saucepan.
Pour 2-3 cups water with lemon juice, and bring to boil with a large heating.
Then, turn heating to medium, and boil for 5 minutes.
Drain, and put in the salad bowl.

Tea Cup (Punch)

Ingredients for 6:

0.5 lb strawberries
0.5 lb raspberry
0.5 lb apricots
1 and a half orange
0.5 lb strong black tea
0.5 lb sugar
1.5 lb mineral soda water


Cut apricots into halves, and de-seed.
Cut strawberries into halves or quarters.
Peel the oranges, and divide into parts. Cut every part in half.
Place all the berries into a panch bowl, pour sugar over them, shake, and place in a refrigerator overnight.

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