Composition / ingredients
Cooking method
To prepare this beautiful and delicious snack, we will first salt the caviar. It is not difficult to do this, namely this way:
1. Put the caviar in a suitable container (ceramic is best).
2. Peel the beets and grate them on a coarse grater.
3. Pour a third of the water into a ladle and boil, add a third of the cooked salt and a third of the grated beetroot to it, cook for 5 minutes over moderate heat.
4. Strain the brine through a fine sieve and pour it over the caviar. Let it stand for 5 minutes, then strain the caviar through a sieve.
5. Boil the water again, pouring half of the remaining water into the ladle. Put the second thirds of salt and grated beetroot, cook again for a few minutes, strain the brine, pour the caviar for 10 minutes and strain the caviar.
6. Repeat the same thing for the third time. If the color of the caviar turned out to be too saturated, you can fill it with clean water and let it stand for a while - the color will come out, however, keep in mind that the caviar will not only become less red, but also less salty.
The caviar is ready and you can proceed to the next stage of cooking:
7. Heat vegetable oil in a frying pan and fry slices of bread on it.
8. Put the bread on a beautiful dish and, while it is still hot, put a thick piece of hard cheese on each slice. It is necessary that the cheese melts a little.
9. Put caviar on top and decorate the sandwiches with small sprigs of thyme.
You can serve croutons with caviar on the festive table!
Calorie content of the products possible in the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White bread - 266 kcal/100g
- Capelin caviar - 365 kcal/100g
