Pollock caviar Sandwiches

First we prepare the basis for sandwiches, for which we take four slices of bread and cut out of them (from each slice - two circles) using a glass cup with thin edges (or a cookie cutter, cooking ring) round blanks. Next, fry the blanks in a dry frying pan (this means without adding oil) on both sides until slightly ruddy. Then we leave them to cool completely.

At this time we are preparing caviar paste. To do this, the butter must be soft, that is, it must be taken out of the refrigerator in advance so that it lies at room temperature for a while and softens. Soft butter, and only 25 grams will be needed for these purposes, combine with pollock caviar and mix very well.

I wash a small tomato and fresh basil leaves under running water, dry them with paper towels. We cut the tomato into quarters - it is needed to decorate ready-made sandwiches.

With the remaining butter, lubricate the four completely cooled croutons, evenly distributing the oil over them. From above, cover each greased toast with another uncoated one. It turns out a double sandwich.

Spread the paste of pollock caviar and butter in a cooking bag, put the "asterisk" nozzle on it and put it, evenly distributing, on each sandwich. In principle, it is not necessary to apply caviar paste in this way. You can simply put a mixture of caviar and butter on each sandwich, dividing it into 4 equal parts.

Let's move on to the final stage of preparing snacks. So, decorate the sandwiches with tomato quarters and basil sprigs.

Everything is ready! You can serve these delicious sandwiches to the table right away.

Bon appetit!