Appetizers with fish and vegetables
2 sticks (100g) butter
1 cup flour
1 medium tomato
1 medium English cucumber
1/2 red sweet peppers
1 cup lightly salted steelhead (or salmon)
1 tbsp vegetable oil
1 tsp soy sauce
1/2 medium lemon
Salt and pepper for taste
Boil 0.5 cup water in a saucepan, add butter and let it to melt, then add flour by teaspoon, and knead dough. Let it cool, and whip quickly adding eggs by one. Whip until an even consistency.
Pre-heat an oven to 180 C (390 F).
Grease a baking sheet with butter. Divide dough to 1-1.5” balls, and place them on the baking sheet. Bake for 12-15 minutes, and then let them cool.
Wash, peel, and cut into small cubes all the vegetables. Mix them, and add salt and pepper.
Cut steelhead into thin stripes; mix with vegetables. Mix vegetable oil and soy sauce, pour over the vegetables with fish; mix well.
Cut baked balls into halves, and place 1 tablespoon of the fish-vegetable mix on each of them.
Put them on a large flat dish, decorate with lemon cuts and fish stripes.