Sandwiches in the oven with fish. Snack hot sandwiches with pike perch. Recipe: Sandwiches with pink salmon, fresh cucumber and egg

Prepare these hot fish sandwiches in the oven and feed all your family and friends. It will turn out delicious, and it will take very little time.

Fish lovers will love these sandwiches.

Having a fairly simple list of ingredients, we get portioned “nests” with unusual serving juicy stuffing and delicate taste.

At the same time, cooking also does not differ in the complexity and variety of processes.

You can experiment with filling additives - it can be, for example, your favorite greens, a mixture of spices or soy sauce. If desired, mayonnaise can be replaced with fat sour cream or cream.

Such mini-pies are a great way to diversify the fish menu and from conventional products cook a dish that is worthy even holiday table.

Surprisingly, the taste of a long loaf is poorly guessed in ready-made sandwiches, and the fish becomes very delicate taste.

Ingredients:

  • fish (pelengas, hake, saffron cod, pink salmon, etc.) - 300-400 gr.;
  • medium-sized bulb;
  • loaf (preferably round in section);
  • milk - 250 ml;
  • mayonnaise - 150 ml;
  • celery greens;
  • vegetable oil for lubrication;
  • salt and pepper.

Cooking:

Fillet the fish if using whole carcasses. Additionally, check the fillet for bones.

Chop into small pieces. Chop the onion into small cubes.

Finely chop the celery leaves.

Mix ingredients well. Cut the loaf into circles about 3 cm high. Dip in milk, squeeze gently and put in a mold, the bottom of which is greased with vegetable oil.

Make "nests" by simply crushing the crumb inside the blanks with your fingers. It is important to be careful not to damage the walls and bottom of future pies. Fill the blanks with the filling, compacting it with a spoon.

Lubricate the surface of the pies with mayonnaise (as an option - sour cream or heavy cream) and put in the oven for 45-50 minutes (180 degrees).

If desired, 10 minutes before the end of the cooking time, you can additionally sprinkle the dish with grated cheese.

You can present such open sandwiches both directly from the oven and in a cooled form. This is a self-sufficient dish.

But these hot fish sandwiches are perfect, for example, light summer lettuce, sliced fresh vegetables, sauerkraut or a dish of pickles.

Quite unusual in taste, satisfying and very delicious sandwiches with fish may well become your breakfast, because it does not take much time to cook them. It is also convenient that you can choose fish for them, focusing on your taste. For those who prefer fatter, pangasius (or) is quite suitable, while lovers of low-fat fish can make sandwiches with pollock or hake for themselves.

hot sandwiches 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 seasoning for fish - to taste,
  • green onions - for serving.

Cooking process:

30 minutes before the start of the preparation of sandwiches, cut pollock fillets into small cubes and marinate in spices. Heat up a little in a pan. vegetable oil and fry the fillet pieces over high heat until soft. If desired, finely chopped onions can be added to the fish, this will make the filling for sandwiches even more fragrant and rich.


Soak bread for 1-2 minutes in milk, and then put on a greased baking sheet.


Spread slightly cooled fish evenly on top.


Coarsely grate hard cheese and cover sandwiches with it.


Put a baking sheet 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 sandwiches baked with fish hot, sprinkled with finely chopped green onion. If you decide to take them with you as a snack, then wrap each individually in foil, and then just warm it up in microwave oven Or eat it cold - it will be no less tasty.


This recipe is just that example when you don’t understand: well, from these simple ingredients, this can turn out tasty dish? Well guys, seriously! Baton, onion, mayonnaise, butter and pike perch! Everything!))) If I saw it now, I don’t give myself a guarantee that I would start cooking. I would have looked skeptically, supposedly “Well, what could be interesting here” and at the same time I would have lost a lot. But, fortunately, I have known this method of cooking pike perch since childhood. Moreover, I was such an eater ... I barely ate hearty food such as meatballs and soups. Give me all the cookies, give me waffles. But I love these sandwiches! And I still love them so much!

From May to the present day (November), fishermen sell freshly caught pike perch not far from my house. It is not difficult to cut it, there is nothing to be afraid of. The internet is full of instructional videos. Two or three any fish for practice and the fourth you cut calmly and quickly. This svezhak costs 230-250 re per kilogram. I have not seen fish less than 1 kg 300g. In general, one fish comes out to about 300 rubles. But in the store you can often see frozen pike perch fillets. And the cost will be similar to a whole fish, although it has much less weight. Considering the fact that just two fillets are obtained from a whole pike perch for “eating”, similar to those sold frozen, I don’t even know which is more profitable. Fresh, no doubt better than those that it was not frozen, which means that there will be less water, and when ready, the pike perch will be more juicy. But many people wouldn't even notice the difference. So the choice is yours :)

It is difficult for me to orient you by grams, because everything depends on the amount of fish. My pike perch was enough for me for 8 sandwiches, and the baking sheet would no longer fit. Therefore, take a look at your baking sheet, estimate how many pieces of loaf will fit there, and build on that. My grammars were as follows:

  • 350g pike perch fillet;
  • 1 medium wheat loaf (used only 120-150g);
  • 1 medium onion;
  • 4 tbsp mayonnaise;
  • 50g butter;
  • salt, freshly ground pepper.


So let's get started. 5 steps to a miracle dish :)

  1. Cut the loaf into sandwich pieces 2 cm thick.


2. Lubricate the loaf with butter. Oil is necessary for the creamy taste and juiciness of the loaf. Imagine such a hot crispy loaf, also with a creamy taste ...


3. Put pieces of pike perch on top, which we first lightly coat with salt and pepper. The oil will add a creamy taste to the fish. Pike perch is the leanest fish, so do not be afraid for fat content. It will not be fat, there will be only a fantastic taste!


4. Mix mayonnaise and diced onion. The amount of mayonnaise depends on the number of sandwiches. The optimal amount is 0.5 tbsp. for every slice. Therefore, I got 4 tbsp. The diameter of my loaf was about 10 cm.



5. The last step: put the onion-mayonnaise hat on the pike perch. Let's add some pepper :)

We put it in the oven (200 degrees) for 20 minutes. But it is best to look at the color of the mayonnaise: the mayonnaise should be baked.

Pike perch cooks extremely quickly, so the color of mayonnaise is a sure way to know the readiness of sandwiches.


Here's a cutaway photo :)

-Enjoy your meal!-

#cookingwithlove

Cod liver on a slice of white fragrant bread or black Borodino bread with cumin is not only a gourmet snack, but also table poetry on the background delicious toast, a delicious anticipation of a sumptuous feast. The unusually delicate taste of cod liver goes well with many products. Juicy and healthy liver pulp gives a pleasant satiety without harming the appetite, on the contrary, flirting with it, gives way to the dishes ahead.

The main thing is to cook with great desire and soul.

  • To prepare sandwiches with cod liver, you need white or black bread. Suitable fresh bread, loaf and baguette.
  • You can wrap the bread in a cotton towel and let it stand overnight in a cool place. It is easily cut and the sandwich mass is not too absorbed into the dense crumb. For the same effect, bread is dried in a toaster before cooking. And croutons give sandwiches completely new flavors.
  • But, if immediately at the table, then no absorption of fragrant bread is scary. And no one can resist its aroma in harmony with the smell of the liver.
  • Bread is cut into rectangles, squares and triangular. It is better to cut the loaf diagonally, then into slices, baguette and loaf - obliquely. The base for sandwiches should be a maximum of 1.5 cm thick.
  • In order for the bread not to be heavily oiled and the mass not to be too greasy, place the liver in a sieve before cooking. This will help you get rid of excess fluids.
  • Layered sandwiches even with tender liver cod before serving require pressure from a heavy and flat object. Suitable cutting board.
  • It is good to decorate sandwiches with chopped greens and twigs. The multi-colored serving looks unusual, they add to the greens boiled carrots and grated yolk.

Basic recipe for cod liver sandwiches

The basic recipe is easy to prepare, includes a minimum of ingredients. In principle, there will be small costs, both financial and physical, and the taste promises to be wonderful.

What do we take

  • bread (can be rye);
  • canned cod liver;
  • butter);
  • shallots (or onions);
  • greens.

How we cook

  1. Cut the bread as desired and spread butter on one side.
  2. We spread the liver pieces evenly over the entire surface of the slice with butter.
  3. Cut the onion into rings and carefully spread on each sandwich.
  4. We decorate with greenery. Serve in such a way that it will become great snack to the first toast with vodka.
  5. Or bake in the microwave to make sandwiches hot with wine.

Sandwiches with cod liver and egg appetizer

The taste of cod liver sandwiches can always be effectively diversified by adding other, tasty and nutritious products and decorating with maximum creativity. Unpretentious and inexpensive sandwiches with cod liver and eggs are very popular. After all boiled egg make them even more tender, gives the juicy pulp of the liver its nutritional zest.

Ingredients:

  • 1 loaf white bread(preferably with a crispy crust, but tender inside);
  • Cod liver;
  • 2 eggs;
  • onion (small head);
  • greens.

How we cook

  1. Boil the eggs, cool and rub on a grater. If you take homemade eggs, then the taste and color will be much brighter.
  2. Mash the cod liver with a fork.
  3. Grind onions in a blender. Chopped onions are also recommended to pour over with boiling water. Who doesn't like the taste onion, then green onions are quite suitable as a replacement.
  4. We cut the bread, dry it.
  5. Mixing everything in sandwich mass. Spread on slices of bread, decorate with herbs and serve.

Sandwiches with cod liver and cucumber

The preparation of these sandwiches involves 3 options: with fresh or pickled cucumber, or with the addition of both.

1 - with fresh cucumber

What do we take

  • baguette;
  • Cod liver;
  • half a cucumber (fresh);
  • 2 eggs;
  • garlic;
  • greens;
  • mayonnaise.

  1. Boil eggs and rub on a grater.
  2. We get rid of the oil in the cod liver, rub it with a fork.
  3. Cut the cucumber into squares.
  4. Mix everything thoroughly, season with sauce.
  5. Cut the baguette into slices, dry, rub with garlic.
  6. Lubricate each piece with stuffing, decorate.

2 - with pickled cucumber

What do we take

  • 1 loaf;
  • canned cod liver;
  • 1 cucumber (salted);
  • 1 clove of garlic;
  • 50 gr. cheese (hard);
  • greens.

How we cook

  1. Rub the cod liver, mix together with chopped garlic.
  2. finely chopped pickle, wring out and remove excess brine.
  3. Add the cucumber mixture to the cod liver with garlic, season with finely chopped herbs.
  4. Cut the loaf (fresh or dried) into 1 cm pieces. We spread the filling on each piece.
  5. Sprinkle top with shredded cheese. You can serve it this way, or you can hold it in the oven until the cheese is melted.

3 - with fresh + salted cucumber

What do we take

  • 1 loaf;
  • canned cod liver;
  • 50 gr. cheese (soft);
  • 2 cucumbers (fresh, salted);
  • garlic;
  • parsley, dill;
  • butter.

How we cook

  1. Cut the loaf, fry on one side in a pan with the addition of butter.
  2. We rub the cheese on a grater and mix with finely chopped herbs: parsley and dill.
  3. We take out the cod liver, carefully get rid of the oil, rub it with a fork.
  4. We cut the pickled cucumber into cubes, squeeze and remove the excess brine. We cut fresh cucumber circles.
  5. Rub garlic on the toasted side of each piece of bread.
  6. We collect sandwiches:
  7. spread on the toasted side of each piece of bread - a layer grated cheese,
  8. on a layer of grated cheese - chopped pickles,
  9. over pickles- crushed cod liver.
  10. We complete each sandwich with a circle of fresh cucumber, decorate with a sprig of greens or a carrot star.

Sandwiches with avocado and cod liver

An exotic fruit - avocado has appeared in our kitchens not so long ago, but has already managed to fall in love with many gourmets.

We will need:

  • Rye bread;
  • 1 ripe avocado;
  • a jar of cod liver:
  • 2 eggs;
  • cucumber (fresh);
  • mayonnaise (sour cream);
  • ground black pepper.

How we cook

  1. Hard boil eggs and cool, grind into crumbs.
  2. We rid the liver of excess oil, divide it into small pieces.
  3. Remove the pit from the avocado, take out the pulp, cut into cubes.
  4. We cut the cucumber in the same way. We combine everything into a homogeneous sandwich mass.
  5. Season with sauce, pepper to taste and stir.
  6. We form and design.

Festive sandwiches with red caviar and cod liver

Cooking these red-caviar sandwiches is not very troublesome, but for the festive table - this is royal food.

What do we take

  • white bread;
  • red caviar;
  • Cod liver;
  • fresh cucumber;
  • lemon;
  • dill.

How we cook

  1. Cut the bread into thin slices.
  2. Mash the cod liver with a fork and spread it on each piece of bread.
  3. We cut a fresh cucumber into thin plates and put one plate on each slice on top of the cod liver.
  4. We spread a circle of red caviar on top of the cucumbers in the center.
  5. Cut the lemon (together with the zest) into thin circles and divide into 4 parts. We put each quarter of a lemon on red caviar.
  6. Decorate with dill sprigs.

Sandwiches with cod liver and cottage cheese

Ingredients:

  • toasted bread;
  • canned cod liver;
  • homemade, rustic cottage cheese;
  • parsley, dill;
  • garlic (optional)
  • pomegranate seeds.

Step by step cooking steps:

  1. Finely chop greens.
  2. Mash the cod liver with a fork.
  3. We skip the cottage cheese through a sieve until a homogeneous mass is obtained.
  4. Squeeze the garlic through a press.
  5. We mix all the ingredients.
  6. We cut the bread into triangles, dry it.
  7. We spread the filling on each piece of bread base.
  8. Decorate with pomegranate seeds.

Sandwiches with canned cod liver and tomatoes

These sandwiches can be called budget, and how delicious they are - lick your fingers. If ordinary tomatoes seem to you - too rustic ingredient for a festive table, use cherry tomatoes.

We will need:

How we cook

  1. Boil the egg (or eggs), cool and three on a fine grater.
  2. We crush the liver. This is exactly the case when it is not necessary to drain the oil from the liver so that the sandwiches are juicy.
  3. Add a boiled egg to the liver. Chop greens and add.
  4. Three cheese on a grater and add to the total mass. (Or knead the processed cheese and add).
  5. Mix everything thoroughly to get a homogeneous mass.
  6. We cut the loaf into arbitrary slices, grease each piece with the prepared filling.
  7. We dry the slices with pasta in the oven at a high temperature for no more than 3 minutes, so that they become crispy, but not dry.
  8. Cut the tomatoes into slices (cherry tomatoes into 2 halves). We spread a thin slice of tomato (2 halves of cherry tomatoes) on top of each slice and decorate with herbs.

Bon appetit everyone!

Hot sandwiches with cheese salmon and tomato, all fish lovers will definitely appreciate it. They can be served as hot appetizer, at the same time, they may well replace the main course, and they are very good cold, so you can take them with you to the forest or to the river.

True, the calorie content of such sandwiches is quite high, about 300 kcal per 100 grams finished product. Therefore, overweight people, it is better to choose something else.


Hot sandwiches, according to this recipe, can be prepared from any red fish. Personally, I prefer chinook and sockeye salmon, but this is just a personal preference and nothing more. For the first time I tried this dish in Kamchatka from chinook salmon. But, unfortunately, such fish can not be bought in all regions of our country, which is why I propose to cook them.

Cooking

First you need to prepare the fish. For hot sandwiches, it is not at all necessary to buy whole fish, because we will need not such a large amount of it. It is better to buy a piece of salmon fillet, remove the skin from it with a sharp knife and cut into even layers about 7 millimeters thick.

Bread absorbs oil very well, so it is better to brush the loaf slices with a very thin layer of soft butter on both sides and fry them in a dry frying pan than to put the butter directly into the frying pan. So our sandwiches will absorb some oil and will be less greasy.

Now we spread the prepared pieces on the fried loaf. You need to put the fish in such a way that it completely covers the slice of the loaf and does not hang from it at the edges. To do this, you can cut the pieces of fish and lay them as we need.

On top of the fish, lay out two circles of thinly sliced ​​​​tomatoes, also distributing them evenly over the surface of the sandwich.

Grate the cheese and lay it on the tomatoes in an even layer about 7 millimeters high, completely covering the entire surface. It is better to use grated cheese, and not put it in one piece, then hot sandwiches will turn out to be more airy, neat and beautiful. From this amount of ingredients you will get about ten pieces..

Next, preheat the oven well, put the prepared ingredients on a hot dry baking sheet, switch the oven to the baking mode only from above, and cook the sandwiches at a temperature of 180 degrees until they are well browned. This time is quite enough for the fish to be thoroughly baked. It takes about 20 minutes in my oven. I am sure that once you try it, you will come back again and again. Enjoy your meal!

Ingredients

  • Salmon fillet - 600 grams;
  • Baton - 1 piece;
  • Tomatoes - 2 pieces;
  • Adyghe cheese - 150 grams;
  • Butter - 100 grams;
  • Provence herbs and salt to taste.
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