Cold fish climbing

Ingredients for Cold Fish Lasagna

  1. Lasagna Sheets 1 Pack
  2. Tuna (canned) 1 can
  3. Caviar (red) 1 jar
  4. Cream cheese 150 gr.
  5. Dill greens 1 bunch
  • Main IngredientsTuna
  • Serving 6 servings


Saucepan, Cutting board, Kitchen knife, Bowl, Serving plate

Cooking cold fish lasagna:

Step 1: Cooking Cold Fish Lasagna.

The first step is to put the sheets of lasagna in salted water. Cook lightly no more than 5-7 minutes. At this time, wash dill greens under cold running water, then finely chop it. In a bowl, mix greens with cream cheese (I have Viola cheese). On a serving dish (preferably rectangular or oblong), lay out a sheet of lasagna and grease it well with cheese. Then we cover it with a second sheet on which we spread the canned tuna. Cover it with another sheet of lasagna, which is slightly greased with caviar. Repeat the layers several times (at least 2 more). We decorate our appetizer with a net drawn from mayonnaise and eggs. Then we send to cool in the refrigerator at least 1 hour.

Step 2: Serve the cold fish lasagna.

If you just have a family dinner, then cut the finished fish lasagna into portions. But if you were preparing a snack on the festive table, then serve it in its entirety. Serve dry white wine as an aperitif. Enjoy your meal!

Recipe Tips:

- - You can use any processed cheese to make lasagna.

- - If you have not found sheets of lasagna in the store, do not worry, they can be prepared at home. To do this, beat two chicken eggs in a bowl with a fork, and then mix them with half a glass of water. In another bowl, mix two cups of wheat flour with a pinch of salt, then pour it into the egg mixture and knead a soft, elastic dough. We wrap it in a plastic bag and in this form give it a rest for at least half an hour. After that, the dough is rolled into a thin layer (about 1.5 mm) and cut into plates of the size we need (in accordance with the size of our form) and left to dry, and then boil in slightly salted water.

- - You can also decorate a cold appetizer with slices of salmon wrapped in a rose.