Fish paste with curd

Wash peppers, coarsely chopped, put in a pan, pour a little water, salt and simmer for 10 minutes. Then peel, finely chopped, mixed with dill, butter and cheese, pepper and put in a dish.

Ready pate in a cool place for 2 hours, then decorate with parsley sprigs and serve. Fish paste with curd

Ingredients

300 g perch fillet, 200 g sour cream, 2 onions, 1 carrot, 100 g butter, 2 tablespoons vegetable oil 1 bunch dill, pepper and salt to taste.

Method of preparation

Carrots clean, wash and grate. Onions clean, wash, chop finely, mix with carrots and fry in vegetable oil. Dill wash.

Fillet fish boil in salted water. Cottage cheese, boiled fish and fried onions and carrots mince.

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