Zakuski are an important part of Russian food culture and a term in many Slavic-speaking countries for cold appetizers, entrees and snacks, either as a course as it is or “intended for follow each dose of vodka or other alcoholic beverage. ”
Ingredients Of Zakuski
- 2 tbsp butter
- 1lb (450g) mushrooms, cleaned and finely chopped
- 3/4 tsp cayenne pepper
- 4 scallions, chopped
- Salt and pepper
- Good squeeze lemon
- 3/4 cup sour cream
- Chopped fresh dill
Smoked Fish and Horseradish Butter:
- 7oz (200g) smoked fish* (see introduction for types)
- 1/4 cup (1/2 stick) unsalted butter, softened
- yolks of 2 hard-boiled eggs
- Good squeeze of lemon
- 1/2 tsp creamed horseradish, or to taste
- 7oz (200g) feta cheese
- 2/3 cup sour cream*
- 1 small garlic clove, crushed
- 1/4 tsp cayenne pepper
- 1/2 tbsp chopped fresh dill or a mixture fresh dill and tarragon
- handful black olives in olive oil, to serve
Georgian beans in Plum Sauce:
- 9oz (250g) cooked kidney beans (drained weight)
- 1 tbsp olive oil
- salt and pepper
- good squeeze of lemon
For the Plum Sauce:
- 5 1/2 oz (150g) plums
- 2oz (50g) pitted prunes
- 2 tbsp dark brown sugar
- 1/4 cup red wine vinegar
- frac tsp cayenne pepper (or more to taste)
- 1 garlic clove, crushed
- 2 tbsp mixture fresh cilantro and mint, roughly chopped
Instructions Of Zakuski
1. Heat the butter in a pan and, once it froths, add the mushrooms. Quickly sauté for the mushrooms to take on color, then add the cayenne pepper and green onions and season with salt and pepper. Cook until the mushrooms have exuded their liquid and it has evaporated. Add a good squeeze of lemon and sour cream. Lower the heat and let the sour cream combine with the mushroom flavors, but do not let the mixture boil.
2. Remove the pan from the heat, add the dill and check the seasoning. Serve it at room temperature. The dish does not taste so good if it has been in the fridge, so cook it near the time you want.
Smoked Fish and Horseradish Butter
*You can use mackerel, smoked herring, or smoked salmon trimmings for this butter.
1.If you are using skinned fish, remove it. Mash the fish with the butter and the egg using a fork or coarsely mash in a food processor using the pulse button. The texture depends on how you like it coarse or smooth, but you don’t want baby food. Add lemon, pepper and horseradish cream to taste.
*Use Greek yogurt instead of sour cream if you prefer.
1. Mash all the ingredients (except the olives). Put some olives on top before serving.
Georgian beans in Plum Sauce:
The recipe makes a little more plum sauce than you need, but smaller quantities are difficult to manage and also great with fried chicken or lamb kebabs.
1. For the plum sauce, cut the plums in half and remove the pits. Put all the ingredients for the plum sauce, except the herbs, with 1/4 cup water in a saucepan and bring to a boil. Immediately lower to a boil and cook for about 20 minutes. Puree the mixture and add the chopped herbs, keeping a little to disperse them on the dish.
2. Mix the cooked beans with the olive oil, season, add the lemon juice and lightly crush the mixture so that some beans are broken and others remain whole. Mix with 4 tablespoons of plum sauce. Check the seasoning, put in a bowl and sprinkle with herbs.