2020-08-13 / test@t

Stuffed tomatoes of two types: with poultry and sprat salad

Stuffed vegetables (tomatoes, cucumbers and peppers) were and are very, very popular. We decided not to stop at one filling and stuffed the tomatoes with fish salad and poultry salad. Sprat and quail to help us.

Ingredients

1 kg of hard, thick-skinned tomatoes
vegetable oil
salt, freshly ground black pepper
3 tbsp. l. fragrant vegetable oil
3 tbsp. l. 2-3% vinegar
0.5 tsp granulated sugar
salt, freshly ground black pepper
150 g kilka or hamsa
2 boiled potatoes
1 boiled carrot
2 fresh cucumbers
2 stalks of green onions with onion
5-6 green lettuce leaves, preferably lettuce
3 tbsp. l. green peas
leaves 1 sprig of parsley and dill
fillet of half baked or fried hazel grouse / partridge or 1 quail
1 boiled potato
1 hard-boiled egg
2 fresh cucumbers
mayonnaise

STEP-BY-STEP COOKING RECIPE

Step 1

For the poultry salad, cut the poultry fillet, potatoes and egg into small cubes. Cut the cucumbers (if necessary, remove the skin) cut in half, remove the seeds with a sharp spoon and chop finely. Stir prepared ingredients with mayonnaise.

Step 2

For fish salad on fish, remove the heads, tails and entrails, cut into small pieces. Cut the potatoes and carrots into green pea-sized cubes. Cut the cucumbers (if necessary, remove the skin) cut in half, remove the seeds with a sharp spoon and cut them like potatoes and carrots. Toss the prepared ingredients with the finely chopped onion, lettuce, green peas, parsley and dill. For dressing, mix all the ingredients and mix with the resulting mass.

Step 3

For tomatoes, cut ¼-1/5 off the top. Don't throw it away. Take out the seeds and pulp with a sharp spoon, chop it finely. Brush the tomatoes inside with a mixture of salt and pepper. Don't overdo it! Stuff half with fish salad and half with poultry salad. Cover with the cut lids, place on a serving dish and serve.

Cooking time

45m

Servings

Catalog