Giant trout and salmon chlebicek _ food perestroika

In Czech Republic, a chlebicek is just an open-faced sandwich. Bulgarian food online store More often than not, what you’ll see is whole plates of assorted oblozene chlebicky (literally, garnished little breads), which give amateur cooks the opportunity to showcase their aesthetic leanings on little slices of bread, with complete disregard for practicality. Cured meat, cured fish, cheese, vegetables, herbs, pickles, egg, dressing, or even fruit… There’s nothing that can’t find its place on a chlebicek.

Bulgarian food online And since the goal is to impress, the more the merrier! The only rule is that these ingredients are never arranged in a sensible way for a sandwich — judge for yourself (images from the Golden Cross Deli in Prague):

To be fair, the concept goes way beyond Czech Republic. Bulgarian food nyc Russians are fond of their buterbrod, Scandinavians have their smorbrod, and the Finns, their voileipa. Bulgarian food new york Back in the Middle Ages, the bread of these open-faced sandwiches served as a plate, and was eaten at the end of the meal. Bulgarian food near me Later on, the bread slice was spread with butter and topped with fish or meat (which is why many of the words for open sandwiches actually translate as buttered bread). Bulgarian food market bristol More recently, in Eastern Europe, these toasts have taken on a decidedly kitsch appearance, as you can see.

Before I start talking about my own eccentric rendition, let’s see how a real Czech native does it. Bulgarian food market Ladies and gentlemen, the Martha Stewart of chlebicky:

• First, I’m making a giant chlebicek, cutting a whole loaf of bread lengthwise. Bulgarian food los angeles It actually makes a lot of sense to supersize this whimsical toast, as you have a lot more space upon which to redistribute the ingredients to your liking. Bulgarian food london Since nobody expects you to eat it with your hands anymore, you’ve got silverware to help you. Bulgarian food las vegas This is also closer to the original idea of a bread slice as a plate.

• The bounty I brought back from my last fishing trip gave me a chance to redo many of my favorite trout and salmon recipes: the lake trout rillettes, vodka-cured lake trout, and kippered salmon. Bulgarian food ireland All of them fit beautifully on the giant chlebicek and create an interesting range of textures for the same ingredient (i.e., the salmonid). Bulgarian food in usa Of course, you could just as well make or buy cured salmon, salmon rillettes, and kippered trout.

• On account of my recent absinthe obsession, I’ve also been wanting to cook something with absinthe. Bulgarian food in london Absinthe mayonnaise? In my experiments, the absinthe broke the mayo’s emulsion. Bulgarian food in las vegas Absinthe whipped cream? The absinthe’s too overpowering. Bulgarian food in chicago Absinthe gravlax sauce? I’ve seen absinthe mustard in stores, but the gravlax sauce would just look like a puddle once poured onto the bread. Bulgarian food europe I settled on a mixture of ricotta (or cottage cheese), absinthe, mustard, lemon juice, and sugar, which has just the right texture to be piped into rosettes. Bulgarian food dishes If you want to recreate the vibrant green color of certain Czech absinthes, add some food coloring!

• The rest is classic chlebicek: tomato, cucumber, hard-boiled egg, and dill. Bulgarian food co uk Still, with no pickles, ham, or cheese, this ends up being a rather unique combination…

• In a bowl, mix the absinthe, food coloring, lemon juice, mustard, and sugar.

• Add the ricotta, season with salt, and combine until homogenous. Bulgarian food chicago Refrigerate for at least 1 hour.

250-300 g (about 3/4 recipe) vodka-cured lake trout (or your favorite cured or smoked salmon), thinly sliced

250-300 g (about 1/3 recipe) kippered salmon (or kippered trout), cut into 4 pieces

125-150 g (about 1/8 recipe) lake trout rillettes (or salmon rillettes)

• Note that all the ingredient amounts given here are approximate, as what really matters isn’t the exact weight, but whether the various elements cover the chlebicek harmoniously.

• Cut the bread “lengthwise” to make 4 giant round slices that are about 1 cm thick and 16-18 cm across. Bulgarian food bank Depending on the size of the loaves, you will need 1 or 2 of them. Bulgarian food and drink prices The exact type of bread you choose is up to you: white, whole wheat, sourdough, rye…

• Heat a non-stick pan over medium heat. Bulgarian food and drink Proceeding in batches, toast the bread slices in butter until golden on both sides. Bulgarian food Reserve.

• Cut the tomatoes into 20 thin slices (about 3 mm thick). Bulgarian elections 2016 Drizzle with a little bit of olive oil, and season with salt and pepper.

• Cut the cucumber in half lengthwise. Bulgarian elections 2014 Using a Y-shaped peeler, cut 8 long, thin strips. Bulgarian elections 2009 Season with salt, and roll each strip into a cone.

• Cut the hard-boiled eggs into quarters, and season with salt and pepper.

• Place the absinthe cream in a piping bag fit with a decorative tip.

• Please each bread slice on a large round plate. Bulgarian elections Cover with cured trout (the exact amount depends on the thickness of the fish slices). Bulgarian easter food Place a 3.75 cm diameter scoop of trout rillettes in the center. Bulgarian cuisine the best traditional recipes Garnish each quadrant as follows: about 5 tomato slices, 2 egg quarters, a piece of kippered salmon, and 2 cucumber cones. Bulgarian christmas food Pipe 3 rosettes of absinthe cream in the gaps left by the other garnishes, and decorate with a couple sprigs of dill.

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