SNACKS IN YOUR OWN STYLE
That feeling when you crave something delicious
and you already know what it's going to be...
Can a fish snack have its own style? Absolutely!
Unique flavor combinations and good ingredients.
Extraordinary additions and stylish packaging.
Grab them anytime you're in the mood for something tasty!
Vegetable Tartare
- Slice the eggplant and zucchini into thin slices, drizzle with oil, and grill them on a pan until you see characteristic grill marks. Set aside to cool down. Finely chop them into small pieces.
- Finely chop the tomatoes.
- Transfer the vegetables and herring fillets with sauce to a bowl. Season with pepper and salt. Pour in the tomato oil and soy sauce, and mix well.
- Dice the onion into small cubes. Similarly, chop the pickles.
- Arrange portions of tartare on plates. Place servings of pickles, egg yolks, onions, and marinated mushrooms next to them.
- Serve with bread.
Ingredients:
- 1 can (110 g) of herring fillets in sweet sauce with raisins
- 100 g of drained dried tomatoes
- 1 eggplant
- 1 zucchini
- 2 tablespoons of tomato oil
- 2 tablespoons of oil
- soy sauce
- salt
- freshly ground black pepper
For serving:
- 4 egg yolks
- 1 red onion
- 8 pickles
- 8 marinated mushrooms
Vegetables in Sicilian Style
- Slice the bell pepper into strips, dice the eggplant into large cubes, and finely dice the onion.
- Cut the garlic into thin slices. Blanch the tomatoes in boiling water, peel off the skin, remove the seeds, and cut them into eighths.
- In a pot with a thick bottom, heat olive oil and sauté the onion until translucent. While stirring, add the pieces of eggplant, bell pepper, and garlic. Finally, add the tomatoes, reduce the heat, and simmer the dish over medium heat for 15 minutes.
- Towards the end of cooking, add olives, capers, and basil. Season with vinegar, salt, and pepper.
- Add the flaked herring fillets and mix well.
- Toast the slices until golden brown. Place a portion of vegetables on top and garnish with basil.
Ingredients:
- 1 can (110 g) of herring fillets in tomato sauce with jalapeño chili
- 1 eggplant
- 1 red bell pepper
- 2 tomatoes
- 1 small onion
- 2 cloves of garlic
- 1/2 tablespoon of capers in brine
- 2 tablespoons of fresh basil leaves
- 10 black olives
- 1 tablespoon of red wine vinegar
- freshly ground black pepper
- salt
For frying:
- 4 tablespoons of olive oil
For serving:
- 8 slices of whole grain toast bread
- fresh basil leaves
Spicy Cottage Cheese and Mackerel Mix-up
- Peel and finely dice the pickles.
Chop the hard-boiled eggs. - Transfer the cottage cheese to a bowl, add the flaked mackerel fillets along with the sauce, eggs, pickles, mayonnaise, and chives.
Season with salt and pepper. - Mix well until you get a homogeneous mixture.
- Serve on whole grain bread.
The spread also tastes delicious on crackers or toast.
Ingredients:
- 200 g of semi-fat cottage cheese
- 1 can (110 g) of mackerel fillets in tomato sauce with sriracha chili sauce (GRAAL brand)
- 2 pickles (pickled cucumbers)
- 3 hard-boiled eggs
- 2 tablespoons of chopped chives
- 2 tablespoons of mayonnaise
- salt
- freshly ground black pepper
For serving:
- parsley leaves
Mackerel and Spinach Puff Pastry Pouches
- Preheat the oven to 180 degrees Celsius.
- In a mixture of butter and oil, sauté finely chopped onion and minced garlic. Add the spinach and sauté for another 2-3 minutes.
- Remove from heat, season with salt and pepper. Add flaked mackerel fillets and mix well.
- Divide the puff pastry into squares with sides of approximately 10 cm. Place two tablespoons of the filling on each square.
- Seal the edges to form a pouch and place them on a baking sheet. Brush with a mixture of egg yolk and milk, then sprinkle with Parmesan cheese.
- Bake in the oven for about 20-25 minutes until they turn golden.
Ingredients:
- 1 package of frozen puff pastry (approx. 300 g)
- 2 cans (2 × 110 g) of mackerel fillets in honey mustard sauce with capers (GRAAL brand)
- 200 g of spinach
- 1 small onion
- 2 cloves of garlic
- 3 tablespoons of raisins
- 2 tablespoons of butter
- 1 tablespoon of oil
- 1 egg yolk
- 2 tablespoons of milk
- salt
- freshly ground black pepper
- 4 tablespoons of sesame seeds
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