Egg appetizers for Easter
Easter egg appetizers are a must-try. The most popular are . Here’s how you can prepare eggs stuffed with mushrooms for the Easter table.
Ingredients:
- 8 eggs
- 8 medium mushrooms (350 grams)
- 1 small red pepper
- 1 medium onion
- 2 tablespoons of chopped chives
- 4 tablespoons of vegetable oil
- 2 tablespoons of mayonnaise
- half a teaspoon of herbal pepper
- pinch of salt
- fresh herbs for decoration.
The way of preparation:
Hard boil the eggs and pour cold water over them. Meanwhile, peel and clean the mushrooms, peel the onion and wash the peppers. Chop the onion very finely and fry in a pan with vegetable oil. While frying the onion, finely chop the pepper and add it to the onion. Then chop the mushrooms finely and add them to the pan. Add herbal pepper and salt to the stuffing. Fry it uncovered, stirring, for a total of 15 minutes. Transfer to a bowl. Peel the cooled eggs and cut them in half lengthwise. Remove the yolks, crumble them and add them to the stuffing. Add mayonnaise and mix thoroughly. Fill the egg halves with stuffing and place them on a plate. Decorate with chopped herbs (parsley, chives, dill or cress) and a little mayonnaise.
Cold appetizers for Easter
Herring is perfect as a cold appetizer. For example, it is worth reaching for the recipe for herring tartare.
Ingredients:
- 4 herring fillets (about 200 grams)
- 2 small pickled cucumbers (up to 100 grams)
- 2 eggs
- 8 marinated mushrooms (about 60 grams)
- half a small red onion (about 50 grams)
- a handful of chopped chives
- a teaspoon of French mustard (or Sarep mustard or Dijon)
- 2 tablespoons of vegetable oil
- a pinch of pepper.
The way of preparation:
Hard-boil the eggs and then chop them finely. Herring fillets, if they were in brine, should be rinsed in cold water, dried on a paper towel, and then cut into very small cubes. Add mustard, freshly ground pepper, good quality vegetable oil and chopped chives to the bowl with chopped herrings. Mix everything thoroughly. Cut the pickled cucumbers into small cubes, do the same with the onion and mushrooms. It is important not to mix cucumbers, onions and mushrooms. In small glass salad bowls, arrange in layers: chopped herring, chopped cucumbers, onion, mushrooms, and finally… Herring tartare can be decorated with parsley or a small pickled mushroom.
Festive appetizers for Easter
Christmas appetizers also include all kinds of salads. The most popular salad on Polish Easter tables is probably the vegetable salad. An interesting variant, perfect as a Christmas appetizer, is vegetable salad with herring.
Ingredients:
- 0.5 kg herring fillets
- 2 hard-boiled eggs
- 2 medium pickled cucumbers
- 1 large apple
- 3-4 carrots
- 2 parsley
- a piece of celery root
- 1 small leek
- 1 can of green peas
- a bunch of chives
- juice of 1 lemon
- Mayonnaise
- salt
- pepper.
The way of preparation:
It’s time to wash, peel and cut into half-circles. Wash, peel and cook the remaining vegetables, then cut them into cubes. Wash the apples, peel them, remove the core and cut into cubes. Peel and cut the eggs. Cut the pickled cucumbers into cubes. Drain the peas and add to the chopped vegetables. Drain the herring, cut into small cubes, add to the vegetables. Then add lemon juice, spices and mayonnaise and mix everything. Chop the chives, sprinkle them over the salad and put them in the fridge for at least an hour.
Puff pastry appetizers for Easter
Puff pastry appetizers are also an interesting idea. It is worth considering making savory puff pastries with salmon.
Ingredients:
- a sheet of puff pastry
- 100 grams of your favorite creamy cream cheese
- 50 grams of cold-smoked salmon in slices
- a few black olives
- a few cherry tomatoes
- a handful of dill
- a pinch of pepper.
A method of preparing:
Divide the puff pastry sheet into equal squares. Cut round holes in half of them. Place a square with a hole on each whole square. Use the tines of a fork to stick each two pieces of dough together. Place the resulting cookies on a baking tray lined with baking paper. Place it in an oven preheated to 180 degrees Celsius (top/bottom heating) on the middle shelf (or at 160 degrees Celsius in the case of convection). Bake the cookies for about a quarter of an hour until golden brown, then immediately remove from the oven. Flatten the center of each cookie slightly with a spoon. Place a dollop of cream cheese into each hole. If we want to enhance its taste, we can mix the cheese with a teaspoon of horseradish. Cut the salmon into smaller pieces and place them in the holes of the cookies. Decorate with cherry tomato halves and black olive slices. They can be replaced with diced pickled cucumbers or pickled peppers. Sprinkle the decoration with chopped dill and freshly ground pepper.
See also:
Source: Gazeta
Bruce is a talented author and journalist with a passion for entertainment . He currently works as a writer at the 247 News Agency, where he has established himself as a respected voice in the industry.
