Homemade salted red fish rolls with cheese
Red fish salted at home is undoubtedly much tastier and healthier than semi-finished products offered by domestic and import trade. Many advantages are home-made salting, firstly, you yourself, according to your taste, regulate the amount of salt, secondly, and this is also important, there is a cost saving, thirdly, salted fish at home is tastier!
When the fish is ready, and it 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. From the red fish of the home ambassador, wonderful cheese rolls are made.
- Time for preparing: 40 minutes
- Salting time of fish: 3 days
- Amount: 700 g
Ingredients for homemade salted red fish rolls with cheese
For slightly salted pink salmon:
- 850 g or one medium-sized pink salmon fresh-frozen;
- 20 g of coarse salt;
- 10 g of sugar.
For cheese rolls:
- 300 g of slightly salted pink salmon;
- 100 g of processed cheese;
- 1 hard boiled egg;
- 40 g mayonnaise;
- dill, lemon, garlic.
A method of preparing rolls of red fish home-made salted cheese
For salting, we choose high-quality fish, without “rust”, with a thick back, red gills and bright 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 the fish on the lower shelf of the main compartment of the refrigerator. It is very convenient to leave the fish overnight, in the morning it will unfreeze and you can start pickling. First we clean the scales, thoroughly wash the fish with running water. We leave fish skin so that it is convenient to cut salted fish and the fillet does not fall apart during salting.
Cut the pink salmon - cut off the head, cut the fillet. By the way, from the ridge, head and fish belly, you can cook a delicious ear.
Carefully remove 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 remove them on the lower shelf of the refrigerator, every day we pour out the released liquid, which sugar and salt are pulled from the fish. Pink salmon will be ready in three days.
When the fish is fully salted, we make a snack roll, the filling for which will be cream cheese, egg and garlic.
Finely chop the boiled hard-boiled egg, chop the cream cheese, a clove of garlic. We mix the ingredients for filling the roll, add mayonnaise and finely chopped dill.
Cut the fillet of pink salmon very thinly, lay it on a cling film. We close 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 the food film, spread the filling, evenly distribute it on the surface of the fish "rug".
We turn the tight roll, wrap it with several layers of film, put it in the refrigerator for 20-30 minutes.
Cut the finished roll into slices 1.5-2 centimeters thick, decorate with fresh herbs, and serve. Homemade salted red fish rolls with cheese are ready. Enjoy your meal!