Layered snack cake with fish

A wonderful dish for the New Year's table in the Year of the Rooster! The recipe was taken by me from my favorite magazine "Delicious recipes" back in 2013 and is still in demand and success. I highly recommend it!

Galina

The author of the recipe

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Composition / ingredients

servings:

For salad:

Red Fish (lightly salted red fish. I have salmon.)

300

Crab sticks

100

Eggs

Fig

For cream:

Soft cheese (you can take "philadelphia" or any soft cream cheese without additives)

300

Gelatin

Mayonnaise

Water

100

For decoration:

Greenery

to taste

Red caviar

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 13 g

Fats 53 % 24 g

Carbohydrates 18 % 8 g

246 kcal

GI: 29 / 71 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare all the ingredients. A small bowl is needed 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-boiled eggs, cool and peel.
Step 2:
Soak gelatin in cold water and leave to swell.
Step 3:
Grate the yolks and whites separately on a coarse grater. Also grate crab sticks.
Step 4:
Cover the form or bowl with cling film.
Step 5:
Lay out the entire inner surface with slices of fish
Step 6:
Preparing the cream: dissolve gelatin, cool. Mix soft cheese and mayonnaise, add gelatin.
Step 7:
Put 2-3 tablespoons of cheese cream on the bottom of the mold lined with red fish. Put layers of grated yolks, crab sticks, grated proteins and boiled rice on the cream, smearing each layer with cheese cream.
Step 8:
Put the remaining cream on the rice, smooth it out.
Step 9:
Close the future bottom of our cake with the remaining fish plates.
Step 10:
Cover the bowl with a film and send it to the refrigerator until the cream solidifies, for 3 hours.
Step 11:
Before serving, turn the cake onto a plate, remove the film and decorate with greens and red caviar (this is an optional barstvo). That's it. Celebrating!