- Perefo ea koro - 230 Grams
- margarine - 150 dikgerama
- lehe - sengoathoana se le seng
- citric acid - 0.5 likarolo
- letsoai - 2,5 Gram
- metsi - 80 milliliters
- tlhapi ea caviar - 100 Grams (e ka nkeloa sebaka ke saalmon ketu kapa saalmon -100 g)
- Butter - 50 Grams
- likomkomere - sengoathoana se le seng
- langa le le lej - sengoathoana se le seng
- dill e ncha le parsley - - ho latsoa
Ka metsing, re qhaqha acid e citric le letsoai. Eketsa lehe, phofo 'me u khumelle hlama ho fihlela e boreleli, e tšela ka sekotlolo, e koale ka lesela' me u eme metsotso e 20-30 ho ruruha. Margarine e arotsoe likotoana, e fafatsa phofo (18 g) ebe e kopanya. Beha margarine sehatsetsing. Joale a re beheng hlama. E rotha ka sebōpeho sa sekwere, bohareng re beha margarine 'me re e phuthe ka sebōpeho sa enfelopo. Fafatsa tafoleng ka phofo 'me u phunye hlama ka har'a marakoana. Etela methapo ho ea bohareng 'me u khumse hlama e halofo. Beha hlama ka lehare ho halofo ea hora. Re tsoa ebe re pata hape. E boetse e kenngoa ka sehatsetsing. Re pheta mokhoa ona hape. E le ho thibela hlama ho senya nakong ea ho pholile, e ka phutheloa ka lesela le metsi. Ha hlama e se e loketse, e kope ka 0.5 cm e teteaneng. Khaola likobe tse nang le bophara ba 4-6 cm ka sekoahelo se chitja. Re kenya halofo ea mahobe ka lesela le kolobisitsoeng ka metsi, ebe o tlotsa metse ka lehe. Bakeng sa halofo e 'ngoe, khaola bohareng le sephahla se senyenyane' me u behe mehele e hlahisang mahobe a tlotsitsoeng e le hore metse e meholo e kopane. Lubella holim'a lehe, ntle le ho ama metse. Bake ka metsotso e 25-30 ka mocheso oa likhato tse 250-260. Pele o sebeletsa, tlatsa caviar le caviar kapa letsoai la tlhapi (chum saalmon kapa saalmon). Li-volosts tse lokisitsoeng li behoa ka platter, li khabisitsoe ka botoro, likomkomere, tamati meroho.
Litšebeletso: likarolo tse 20.