Lamprey Eels ,Sturgeon and Red Caviar ,Sturgeon, Beluga, Sevruga, Catfish

- Russian Appetizer Recipe

How to Cook & Prepare:

Lamprey Eels
(Minogi)

Cut prepared eels into pieces 3 or 4 cm long. Vcover with thinly sliced onions. Add 1 or2 teaspoonsful freshly grated horseradish to salad oil and vinegar dressing and pour over the eels.

Sturgeon and Red Caviar

Serve soft and red caviar in small bowls. Pass minced green onions separately. Shape pressed caviar into a little cake and garnish with a spring of parsley and a slice of emon; pass butter in a separate dish. Serve with small rasstegai with viziga or rice and fish filling.

Sturgeon, Beluga, Sevruga, Catfish

Boil and chill the fish before removing the cartilage and rib bones. Slice and serve garnished according to season and preference with sliced tomatoes, cucumbers or gherkins, a salad of plain or red cabbage, greens or potatoes, carrots and peas. Moisten the garnishing with vinegar and oil dressing. Serve immediately. Pass horseradish and vinegar, mayonnaise, green sauce and pickles separately.

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