Festive Fish Layered Snack Cake

A wonderful dish for the New Yearʼs table in the Year of the Rooster! I took the recipe from my favorite magazine “Tasty Recipes” back in 2013 and is still in demand and success. Highly recommend!
cook time: 40 min
Chloe Benton
Festive Fish Layered Snack Cake

Nutrition Facts (per serving)

246
Calories
24g
Fat
8g
Carbs
13g
Protein

Ingredients (6 portions)

For the salad:

red fish 300 g
Crab sticks 100 g
Eggs 4 pc
Rice 80 g

For cream:

Soft cheese 300 g
Gelatin 10 g
Mayonnaise 6 tbsp
Water 100 ml

For decoration:

Greenery to taste
Red caviar to taste

Recipe instructions

Step 1

Step 1
Prepare all ingredients. You need a small bowl to form a cake with a diameter of 14 cm and a height of about 8 cm. Cook the rice in salted water until tender and cool. Hard boil the eggs, cool and peel.

Step 2

Step 2
Soak the gelatin in cold water and leave to swell.

Step 3

Step 3
Grate the yolks and whites separately on a coarse grater. Also grate the crab sticks.

Step 4

Step 4
Line a mold or bowl with cling film.

Step 5

Step 5
Line the entire inner surface with fish slices

Step 6

Step 6
Prepare the cream: dissolve gelatin, cool. Mix soft cheese and mayonnaise, add gelatin.

Step 7

Step 7
Place 2-3 tablespoons of cheese cream on the bottom of the mold lined with red fish. Place grated yolks, crab sticks, grated whites and boiled rice on the cream in layers, brushing each layer with cheese cream.

Step 8

Step 8
Place the remaining cream on the rice and smooth it out.

Step 9

Step 9
Cover the future bottom of our cake with the remaining fish plates.

Step 10

Step 10
Cover the bowl with film and place in the refrigerator until the cream hardens, about 3 hours.

Step 11

Step 11
Before serving, turn the cake over onto a plate, remove the film and garnish with herbs and red caviar (this is an optional nobility). All. Letʼs celebrate!

Additional rubrics

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