100 g of smoked fish
1 tablespoon of prepared strong root
1 tablespoon of oil
1 tablespoon of lemon juice
1 round cheese log (430 g)
4 tablespoons of chopped parsley
100 g of smoked fish
1 tablespoon of prepared strong root
1 tablespoon of oil
1 tablespoon of lemon juice
1 round cheese log (430 g)
4 tablespoons of chopped parsley
Cut the fish into small pieces and season with strong root, lemon, and oil
Cut the cheese log horizontally into 2 halves
Make a depression in each half and place the filling inside
Place one half over the other and use a knife to close the edges
Cover with chopped parsley
Keep refrigerated until serving time
Serve 12 portions.
