Recipes

Add a little variety to your menu with this pumpkin canape with black pepper and corn salsa, which is easy to prepare and delicious.

Ingredients

• 180 – 200 g marinated bonito “Black Sea Catch”
• 100 g cauliflower
• 100 ml animal liquid cream
• 50 g sour cream
• salt and white pepper to taste
• ½ lemon
• chives for decoration
• sourdough bread for serving

Preparation

1. Cut the cauliflower into florets and place it in a suitable cooking pot.
2. Pour in the liquid cream and 50-100 ml of water and boil the cauliflower.
3. Add sour cream and blend until smooth and homogeneous. Season with a few drops of lemon juice, salt and white pepper. Cool.
4. Place the drained bonito on a piece of bread. Top with the cauliflower. Serve garnished with chives and lemon zest.

Ingredients

• a jar of smoked bonito
• half a head of sauerkraut
• one sprig of leek
• red pepper
• black pepper to taste
• Banitsa crusts (pita type)
• 1 egg

Preparation

1. Wash the sauerkraut. Finely chop the onion, sauerkraut, and fish.
2. Fry the leeks until soft and add the chopped sauerkraut with a little cabbage juice and bring to a boil.
3. When the cabbage is soft, remove from heat. Add the fish pieces, black pepper to taste, and a little of the olive oil from the jar. Mix well.
4. Prepare the pie crusts by spreading a little butter on them. Spread some of the filling with the sauerkraut and fish and roll up. Repeat until you run out of filling or crusts.
5. Arrange the rolled rolls in a pre-greased pan as you like.
6. Brush the crusts with the beaten egg.
7. Place in a preheated oven at 180°C and bake until golden.
8. Serve with a glass of red wine. Cheers!

Ingredients

• jar of marinated bonito of your choice
• canned red beans
• a few Campari tomatoes
• leek sprig
• parsley connection
• black pepper to taste

Preparation

1. Chop the parsley, leek, tomatoes and bonito.
2. Mix well and season with a little black pepper and olive oil from the jar.
3. Done!

Ingredients

• jar of marinated bonito with garlic
• wholemeal bread
• 2 well-ripened avocados
• lemon
• fresh onion
• parsley

Preparation

1. In a blender, puree the avocado, only the white part of one spring onion, parsley, and lemon juice.
2. Cut the bread into bite-sized pieces or a whole slice as desired.
3. Spread the bread with the prepared mousse and place a marinated bonito fillet on top.
4. Garnish with finely chopped green onion leaves and lemon zest.
Enjoy!