4 recipes of your favorite cold snacks

Tuna appetizer

1. For this appetizer you will need about 5 slices of white loaf, 1 can of canned tuna, 140 g of curd cheese and 1 bunch of dill. Fry the loaf in a dry frying pan until golden crisp, then cut each slice in half.
2. Drain excess liquid from canned tuna, separate it from the seeds and mash with a fork. You can use ready-made tuna slices for salads.
3. In a deep plate, combine tuna and cottage cheese, mix everything well. Optionally, you can add another 2 tbsp. l sour cream.
4. Rinse dill well under running water and chop with a knife. In a mass of tuna with cheese, add a pinch of dill and mix well with a spoon.
5. Then spread each slice of the loaf with the resulting mass and put on a dish decorated with lettuce.

Tomato and cheese appetizer

1. Rinse 3 medium-sized tomatoes under running water and dry them with paper towels. Then cut the tomatoes in circles a little less than 1 cm thick and put them on a dish decorated with lettuce.
2. In a separate plate, place approximately 4-5 tbsp. l mayonnaise. Then peel 1-2 cloves of garlic, pass it through the garlic and add to mayonnaise.
3. Also add a few pinches of chopped dill to the mayonnaise. Mix well until smooth.
4. Lubricate chopped tomatoes with about half the resulting mayonnaise mass.
5. Grate 150-200 g of hard cheese to your taste on a fine grater. Sprinkle tomatoes and mayonnaise with half the cheese.

Zucchini snack

1. Rinse thoroughly under running water with 2 small zucchini, then dry them with paper towels. Cut the zucchini into circles about 1 cm thick.
2. Pour about 2-3 tbsp into the pan. l vegetable oil and lightly warm it. Then fry the zucchini over medium heat until golden brown on both sides.
3. Place the fried zucchini on paper towels to remove excess oil. Cool the squash at room temperature.
4. Put zucchini on the dish in one layer and lightly add them. Then grease the zucchini with a mixture of mayonnaise, garlic and dill, which you prepared earlier.
5. Lay the next layer of zucchini on top and also salt and grease them. Sprinkle all the zucchini with a small amount of chopped dill.

Lavash and crab sticks appetizer

1. Grind about 150-200 g of crab sticks or crab meat with a fine grater or blender and place in a deep plate. Boil 4 chicken eggs in a pan, cool them and peel them. Then also grind the eggs on a fine grater or blender. Add eggs to a plate with crab sticks.
2. Add the remaining grated cheese and dill to the egg-crab mass and mix well.
3. Peel 1-2 cloves of garlic, pass it through the garlic and add to all ingredients.
4. Then fill the mass with about 2-3 tbsp. l mayonnaise and mix thoroughly.
5. Lavash sheet grease incomplete 1 tbsp. l mayonnaise, and then put the cooked mass on it, evenly distribute and wrap in a roll. Place the roll in the refrigerator for about 1 hour so that it is well saturated.
6. After 1 hour, remove the roll and cut into equal parts about 2 cm thick. You can decorate the rolls with dill greens from above.