The yellow flower is made from fresh radish. Radish is cut into thin rounds. Dilute very little yellow food coloring in water, then lower the radish into it. When the layers are dry, put them in the shape of a flower.
A white flower is obtained from butter.
We also decorate the dish with parsley and lettuce.
2) Assorted fish (herring, mackerel and salmon, slightly salted, sprats, olives, lemon).
The flowers are made of lemon and salmon, which are cut into thin layers.
Cut herring and mackerel along the carcass of the fish obliquely in thin slices.
3) Herring with green pea salad. I serve them in one dish.
I add canned peas to the salad, onions and green, a little vegetable oil.
4) Assorted meat.
Choose any sausage to your taste. One type of sausage (ham) I buy thinly sliced so that it can twist the cones or lay out a flower.
5) Assorted rolls (with ham and mushrooms).
For the decoration of the dish I used Korean-style carrots and pickled cauliflower, parsley and lettuce.
6) Tongues from zucchini and a “pyramid” of zucchini and eggplant.
For reeds. Zucchini cut along the layers and fried in oil. I wrapped a slice of tomato, some mayonnaise and garlic in it. Decorated with a mayonnaise net.
For the pyramid. Eggplant and zucchini sliced across in layers. Fried. She smeared the layers with mayonnaise and laid out a pyramid. Top with a round of tomato and some cheese. Lightly baked in the oven. Decorated with viburnum berries.
7) Pancakes with cherries.
Pancakes can be made with cherries and cottage cheese. Cream of thick whipped sour cream with sugar, sometimes I buy ready-made cream in bags. I decorate sweet dishes with fruit, if the season, I buy a couple of sprigs of mint.
8) Canned champignons.
To decorate champignons, I make a salad of different varieties of onions (onion, green, leek), add tomatoes or red pepper, cut into strips.
Your table may be even more beautiful! The beauty of the table is not only in the dishes, but also in serving, read more.