Table of contents:
- Ingredients for homemade salted red fish rolls with cheese
- Method of making home salted red fish rolls with cheese
Video: Home-salted Red Fish Rolls With Cheese. Step-by-step Recipe With Photo
Red fish salted at home is undoubtedly much tastier and healthier than semi-finished products offered by domestic and foreign trade. Homemade salting has many advantages, firstly, you independently, according to your taste, regulate the amount of salt, and secondly, and this is also important, there is cost savings, and thirdly, salted fish at home is tastier!
When the fish is ready, which usually takes a full three days, you can put it in the freezer. By the way, it is convenient to cut frozen fish into very thin, almost transparent slices. Home-salted red fish also make wonderful rolls with cheese.
- Cooking time: 40 minutes
- Salting time: 3 days
- Quantity: 700 g
Ingredients for homemade salted red fish rolls with cheese
For lightly salted pink salmon:
- 850 g or one medium-sized pink salmon, fresh frozen;
- 20 g of coarse salt;
- 10 g sugar.
For cheese rolls:
- 300 g of lightly salted pink salmon;
- 100 g of processed cheese;
- 1 hard-boiled chicken egg;
- 40 g mayonnaise;
- dill, lemon, garlic.
Method of making home salted red fish rolls with cheese
For salting, we choose high-quality fish, without "rust", with a thick back, red gills and light eyes. It is difficult, of course, to discern what color the gills of a frozen fish are, but sometimes you have to trust without checking.
Defrost fish on the bottom shelf of the main compartment of the refrigerator. It is very convenient to leave the fish overnight, by the morning it will defrost and you can start salting. First, we clean off the scales, thoroughly rinse the fish with running water. We leave the fish skin so that it is convenient to cut the salted fish and the fillet does not fall apart during the salting process.
We cut the pink salmon - cut off the head, cut off the fillets. By the way, a very tasty fish soup can be prepared from the ridge, head and fish belly.
We carefully take out all the small bones from the fish, cut off the abdominal part, it can also be added to the ear. The upper part of the fish fillet is suitable for salting.
Dry the fish with a napkin, sprinkle each half with coarse salt and sugar. We put both halves together, put them in a container with a lid and put them on the lower shelf of the refrigerator, after a day we drain the released liquid, which was pulled out of the fish by sugar and salt. The pink salmon will be ready in three days.
When the fish is completely salted, we make a snack roll, for which the filling will be processed cheese, egg and garlic.
Finely chop the hard-boiled egg, chop the processed cheese, a clove of garlic. Mix the ingredients for the roll filling, add mayonnaise and finely chopped dill.
Cut the pink salmon fillet very thinly, put it on cling film. We cover the layer of fish with a film, and slightly pressing it, roll it out with a rolling pin to get an even "rug".
Remove the top layer of cling film, lay out the filling, distribute it evenly over the surface of the fish "mat".
We roll up a dense roll, wrap it in several layers of film, put it in the refrigerator for 20-30 minutes.
Cut the finished roll into pieces 1.5-2 centimeters thick, decorate with fresh herbs, and serve. Home-salted red fish rolls with cheese are ready. Bon Appetit!