Salted Sardines

Submitted by Nobility_Cuisine on Sat, 08/22/2015 - 19:04.


2 lb fresh sardines
1.25 tsp rose salt
1.25 tsp sugar
2 tbsp dried dill
¼ tsp rosemary
3 tbsp brandy


Peel sardines, remove fins, heads, innards, and black films, then wash and dry out.

Stir the salt, sugar, rosemary, and dried dill together.

Rub the fish from inside, then drop a couple of drops the brandy into fish.

Then, rub fish from outside, drop a couple drops brandy on fish, and put fish into an enameled dish.

Continue, until you run out of ingredients.

Cover the dish with a lit, and set into a refrigerator for 5-6 days.

Then, serve.

Hot Cake for Snack

Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.


2 pack (2 lb) puff pastry dough

1 lb boiled chicken meat

8-10 medium potato

7 fl oz hot milk

2 tbsp butter

1 large onion

7 oz (200 g) ground cheese

12-16 oz (350-450 g) mushrooms

12 stalks young dill

Salt and pepper on your taste

2 tbsp vegetable oil for frying


Boil the potatoes.

Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.

Chop the mushrooms if necessary, add to a skillet with onions.

Stir-fry them together while juices evaporate.

Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.

Make a puree from the potatoes, hot milk, and butter.

Stir the mushroom-onion-meat mixture and the potato puree together.

A stuffing is almost done.

Chop greens, and add the greens, salt, and pepper with the stuffing.

Stir thoroughly.

Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!

Leave 1 baked rectangle on baking sheet.

Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.

Cover it with second rectangle, repeat.

Cover it with third rectangle, repeat.

Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.

Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.

Let to chill a little, slice into pieces, and serve with a green salad.

Baked Figs

Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.


12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
12 grape
3 tbsp ground hard cheese


Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.

Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.

Pre-heat an oven to 480 F (250 C).

Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.

When the bacon gets a pink color, take figs out, and place them on a plate.

Cover the ends of toothpicks with halves of the grapes.

Optionally, sprinkle with chopped greens.

Serve immediately.

Cheese Roll

Submitted by Nobility_Cuisine on Sat, 05/23/2015 - 23:59.


17.5 oz (500 g) shredded cheese
7 oz (200 g) lightly salted steelhead fillet, chopped
1 bunch (12 stalks) young dill, chopped


Insert 1 plastic bag into another one, and pour shredded cheese into inner bag.

Roll bags, and boil cheese in a boiling water, until cheese melts.

Take the bag ut of water, and roll cheese into thin layer.

Remove the outer bag and upper pert of inner bag.

Spread the chopped greens over melted cheese, and cover greens with the pieces of fish.

Roll cheese tightly, and place under a weight into a refrigerator .

Let to chill.

Remove the plastic bag, slice thinly, and serve.


Submitted by Nobility_Cuisine on Sat, 03/28/2015 - 18:37.


1 large freshly frozen lake or river fish after ice fishing
Ground black pepper

For sauce:

Tomato paste
Pressed garlic


Take out the strongly frozen whole fish out of a freezer.
Do not thaw out fish!

Remove fins.

Make small cuts on its skin.

Roll out its tail by a piece of a clean fabric.

Remove the fish skin using a very thin and sharp knife.

Pierce the fish.

If knife pierces it on 5-10 mm, fish is ready.

Else, it will crumble under the knife.

Start to rasp from a back.

First, some thick shavings from back (you will eat them last), then from a belly, then all other meat.

Serve immediately on a frozen plate (non-metallic).

Sprinkle the salt and pepper aside of shavings.

To make a sauce, blend the tomato paste, vinegar, and pressed garlic together.


This is a frozen dish, so eat it like an ice cream.

Choice of fish is very, very essential for this dish.

Stuffed Apples

Submitted by Nobility_Cuisine on Sun, 01/25/2015 - 09:30.


5.3 oz (150 g) salted herring fillet
2 green sour apple
3 hard-boiled egg
1.8 oz (50 g) mayonnaise
1/2 medium onion
Salt on your taste
Green salad leaf for decoration


If fillets are too salt, soak them in a tea or in a milk for 2 hours before.

Cut apples into halves, remove stalks and seeds.

Cut out the apple's meat leaving thin layer close to skins.

Thinly chop apple's meat, 2 eggs, onion, and herring fillets.

Add the mayonnaise, salt on your taste, and stir apples, eggs, herring, and onions together.

Stuff the apples with the mixture.

Grate 1 egg.

Decorate apples with ground egg, and serve on a flat dish covered with green salad leaves.

“Candles” Appetizer

Submitted by Nobility_Cuisine on Sun, 11/23/2014 - 06:47.


1 long (English) cucumber
7 oz (200 g) red fish fillet, not very salted
1/4 red sweet pepper
5 oz (150 g) soft cheese (Philadelphia)
2 tbsp caviar
2 tbsp chopped dill
3 garlic cloves, optionally


Slice the cucumber alongside into thin long strips (8, or so).

Cut the fish fillet into thin pieces.

Press the garlic, and stir-in to the cheese.

Place fish pieces on cucumber pieces, cover with cheese mix, and with the caviar.

Roll every cucumber slice tightly, and stick with a toothpick.

Decorate with the cheese leftovers, chopped dill, and insert the red pepper piece in a middle of “a candle”.

Chill, and serve.

Boiled Caviar

Submitted by Nobility_Cuisine on Mon, 09/08/2014 - 18:30.


1/2 lb (230 G) fresh caviar of a fish from river or lake
1 tbsp vegetable oil
1 tbsp 3 % vinegar
1 tbsp chopped green onion
Ground black pepper on your taste
1/2 small onion, chopped


Remove membranes from the caviar, and put caviar into a sauce-pan.

Stir carefully.

Pour 2 cups of a boiling water, and stir carefully one more time.

Wait until caviar's color lightens to off-white.

Dry out caviar, and put by equal portions into small glass or porcelain dishes.

Add equal portions of the vinegar, chopped onions, ground pepper, and vegetable oil into the each dish, and stir well.

Let to sit for 1 hour in a room temperature, sprinkle with the chopped green onions, and serve.

Stuffed Pepperoncini

Submitted by Nobility_Cuisine on Sun, 07/20/2014 - 09:10.


8 pepperoncini
3.5 oz (100 g) black olives, pitted
1.7 oz (50 g) Mozzarella cheese

3 tbsp basil leaves, 2 of them chopped
1 garlic glove
1 tsp capers
1 tsp lemon juice
olive oil on your taste


Cut the all pepperoncinies into halves alongside, with stalks.

Remove seeds (do not remove stalks!).

Blend the olives, capers, basil leaves, lemon juice, and 1 tsp olive oil together.

Add more olive oil if necessary continuing blending.

When you get a consistency, that you like, fill the halves with the mix.

Torn the Mozzarella to pieces, and put in a top of the mix.

Decorate with the basil leaves, and serve.

Beet Cones

Submitted by Nobility_Cuisine on Sun, 07/06/2014 - 07:46.

Ingredients for 8:

1 medium boiled beet
2 green onion stalk
2 hard-boiled egg, peeled, and ground
1 medium boiled carrot, peeled, and thinly chopped
1 medium boiled potato, peeled, and ground
1 herring fillet, skinless, and boneless
1 tsp mayonnaise
8 small round appetizer dishes


Carefully slice the beet into very thin rounds.

Cut a radius in the every round, and turn round to a cone.

Insert every cone in a small round appetizer dish.

Cut every green onion into 4 equal-length pieces, and put the pieces in a dish with 1 cup a cold water.

Drop a maionnaise in every cone, sprinkle with the ground potatoes, mayonnaise, carrots, ground eggs, mayonnaise, some pieces of chopped onion, and chopped beet's leftover.

Put a thin slice of herring fillet into every cone, and sprinkle with ground eggs and carrots on top.

Decorate with the green onion pieces, and serve.