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.

Terrine with Chicken and Asparagus

Submitted by Nobility_Cuisine on Sun, 04/13/2014 - 10:21.


1 lb (450 g) fresh asparagus
1 tbsp lemon juice
1/3 lb (5 oz, 150 g) ham
½ lb (230 g, 8 oz) boiled chicken breast
1.5 dl (5 fl. oz) whipping cream
½ tsp salt
4 eggs
2 oz (50 g) fresh curly parsley
Ground pepper, salt, ground paprika on your taste
2 tbsp olive oil for baking dish


Add a lemon juice to a 2 cups water, put an asparagus to water, and bring to boil.

Boil for about 15 minutes, then drain out and chill the asparagus.

Cut a half of a ham into medium cubes.

Grate another half of the ham, a chicken breast, 1 egg white, and 1 fl oz of whipping cream together, then make a puree from these ingredients.

Chop a parsley thinly, and whip well with a rest of the whipping cream, spices, 3 eggs, and 1 egg yolk.

Cover a baking form with a piece of a foil, twice in size larger than the form, and sprinkle form with an olive oil.

Spread the meat mix in the baking form evenly.

Insert the asparagus stalks vertically into meat mix.

Pour carefully the egg mix into form, and cover with the foil.

Cook a terrine on a water bath for about 1 hour, until meat is completely ready.

Remove a terrine from the form with the foil, let to sit in a room temperature for 15 minutes, and uncover.

To serve, slice into 1/2-inch (1.5 cm)-thickness pieces.

Herring with Cowberry

Submitted by Russian_Cuisine on Sun, 02/16/2014 - 05:03.


1/3 lb (150-160 g) lightly salted herring
1 medium sweet red onion
1/2 lb (200 — 230 g) sour cream
3.5 oz (100 g) cowberry, fresh berries, or puree from berries
1-2 tbsp chopped dill greens
Ground black pepper on your taste
12 pieces rye bread without crust


Cut the fillets into 1.5-inch x 1.5-inch squares, and set aside.

Press the berries, and make a puree, if you have fresh berries.

Chop the onions.

Blend onions, the ground pepper, sour cream, and dill together.

Put the mix into portion dishes.

Put one or two herring fillet pieces over mix.

Decorate with the chopped dill and onions.

Toast the rye bread, and serve herring-and-cream with bread.

Brined Herring-2

Submitted by Nobility_Cuisine on Sat, 02/08/2014 - 17:51.


1 large salted herring
1 large onion

For brine:

2 parts salt
1 part sugar
1 part white vinegar
Black peppercorns, coriander seeds, and whole cloves on your taste

1 glass can


Soak the herring in a warm water for about 3 hours.

Then, separate 2 de-boned, de-skinned herring fillets.

Peel the onion, and slice into thin half-rounds.

Cut the fillets into portion pieces (about 1.5 - 2-inch-size squares, or 4 — 6 cm).

Put a thin layer of the onion slices on a bottom of a glass can.

Then, put a layer of the herring slices over onions.

Continue until you run out of herrings and onions.

Dissolve a salt and sugar in 10 parts of a hot water, then put a vinegar, coriander, cloves, and peppercorns into the water.

Try the brine, and add any of brine ingredients if you like.

Pour the brine into the can, cover with a lid, and place to a refrigerator for overnight, or up to 24 hours.

Serve herring as an appetizer.

Pate from Chicken Livers and Hearts

Submitted by Russian_Cuisine on Sat, 02/08/2014 - 17:30.


2 lb (900 g) chicken livers and hearts
1 large carrot
1 large yellow onion
2-3 tbsp vegetable oil
3-3.5 oz (85-100 g) butter
Salt, ground pepper, and other spices on your taste
Bread slices


Peel the vegetables, and grate on a small grater.

Stir-fry until a readiness with the 2-3 tbsp vegetable oil.

Turn a heating to low, add the chicken livers and hearts into the skillet, and simmer under a lid until a readiness.


You can simmer in own chicken juices if the heating is low. Add 1 tbsp water if just necessary to avoid burning.

When chicken innards are ready, remove the lid, sprinkle with a salt, and simmer to evaporate the liquids.

Then, cool slightly, and blend or grate everything from the skillet.

Add the warmed butter and spices, and blend until an almost even consistency.

To serve, fry bread slices on a dry skillet for 1 minute per side.

Then, spread a small amount of mustard on the bread slices, and spread the pate over mustard.

Eat warm.


If you make a large amount of pate, divide leftovers into portions, and freeze.

This is a best way to keep it fresh.

Herring and Asparagus Appetizer

Submitted by Nobility_Cuisine on Sat, 02/01/2014 - 18:55.


4 salted or brined herring
1 large yellow onion
2 tbsp wine or apple vinegar
5 tbsp vegetable oil
Bunch of parsley
1 bunch (about 1 lb) asparagus
1/2 can (1.7 oz, or 50 g) pitted green olives
1/2 can (1.7 oz, or 50 g) pitted black olives
1/4 lb (about 100 g) salad shrimps

21 Toothpicks


Peel the herrings, remove skin and bones.

Cut herring fillets into 3-inch length, 1-inch width slices.

Cut the asparagus stalks into 3 parts each.

Roll the herring strip around asparagus part, and connect with a toothpick.

Set 1 shrimp and 1 olive on the toothpick.

Put on a flat dish.

Continue until you run out of herring and asparagus.

Make a dressing:

chop a parsley and peeled onion, blend with a vinegar and vegetable oil, sprinkle with a ground pepper.

Pour the dressing over the herring-asparagus rolls.

Let to sit for about 20 minutes, and serve.


You may keep this appetizer in a refrigerator up to 3 hours.

Herring Tartar

Submitted by Russian_Cuisine on Sat, 02/01/2014 - 18:46.


3-4 slightly salted herring fillets (about 11.5 oz, or 300 g)
2 medium cornishones
1 tsp capers
1 tsp lemon juice
1 tsp vegetable oilk
3 stalks green onions
2 stalks fresh dill
¼ tsp freshly ground pepper

Green salad leaves, 1 tsp ground horseradish, and sauce (1 part sour cream, 1 part mustard, 1 part mayonnaise) for serving


Soak the fillets in a warm water, or in a milk for about 3 hours if the herring is too salty.

Dry out fillets, and cut into small squares.

Chop the cornishones, green onions, dill, and capers together.

Stir all ingredients well.

To serve, put the green salad leaves on a flat plate, place a portion of tartar as a ring, and place the sauce onto a center of ring.

Put some drops of horseradish around the ring.

Pepperoni Appetizer

Submitted by Nobility_Cuisine on Sat, 01/25/2014 - 17:35.


8 sweet pepperoni
2 tbsp basil leaves, chopped
½ pack basil leaves for decorating
2 oz (50-60 g) mozzarella cheese
3.5 oz (100 g) green or black olives
1 garlic clove
1 tsp capers
1 tsp lemon juice
2 tbsp olive oil


Cut the pepperoni into halves with a stalk.

Remove seeds.

Blend the olives, capers, chopped basil leaves, garlic, lemon juice, and 1 tsp vegetable oil.

Add more oil to get a creamy consistency.

Slice the cheese into 16 slices.

Fill pepperoni halves with the mix, cover with the mozzarella pieces, and decorate with basil leaves.

You can keep the stuffed pepperoni up to 24 hours in a refrigerator.