ceviche of salmon or other fish 600 g
bread 1 slice
milk 2 tbsp.
egg 1 PC.
spinach a handful
dill 2 sprigs
1. From white bread to remove the crust, crumb pour milk.
2. Add the egg, salt and pepper.
3. To connect bread with fish mince, stir until smooth.
4. Spinach leaves and dill finely chop, add to the minced meat and stir again.
5. To form cutlets and fry them on both sides until cooked. Serve with Tartar sauce.