Red fish, salted at home, is undoubtedly much tastier and healthier than semi-finished products offered by domestic and import trade. Many advantages have homemade salting, firstly, you independently, according to your taste, regulate the amount of salt, secondly, and this is also important, there is savings, thirdly, salty fish at home is tastier!
When the fish is ready, and it usually takes three full days, you can put it in the freezer. By the way, it is convenient to cut frozen fish into very thin, almost transparent slices. More from the red fish salted homemade wonderful rolls of cheese.
- Cooking time: 40 minutes
- Fish salting time: 3 days
- Amount: 700 g
Ingredients for home-made red fish rolls with cheese
For light-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 light-salted pink salmon;
- 100 g melted cheese;
- 1 hard boiled egg;
- 40 g of mayonnaise;
- dill, lemon, garlic.
Method of making homemade red fish rolls with cheese
For salting choose quality fish, without “rust”, with a thick back, red gills and bright eyes. It is difficult, of course, to see what color the gills of a frozen fish, but sometimes you have to trust without checking.
Fish thawed 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, clean the scales, thoroughly wash the fish with running water. Leave the fish skin so that it is convenient to cut the salted fish and the fillet does not fall apart in the process of salting.
We divide the pink salmon - cut off the head, cut the fillets. By the way, a very tasty fish soup can be made from the ridge, the head and the fish belly.
Carefully remove all the small bones from the fish, cut off the abdominal part, it can also be added to the ear. For salting suitable upper part of the fish fillet.
Drain 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 bottom shelf of the refrigerator, after a day we drain the released liquid, which has drawn sugar and salt from the fish. Pink salmon will be ready in three days. When the fish is salted completely, we make a snack roll, for which the cream cheese, egg and garlic will serve.
Finely chop a hard-boiled egg, grind melted cheese, clove of garlic. We mix ingredients for a stuffing of a roll, we add mayonnaise and finely chopped dill.
Cut the fillet of pink salmon very thin, put it on the food film. We close the fish layer with a film, and gently pressing it, roll it out with a rolling pin so that an even “mat” turns out.
Remove the top layer of food film, lay out the filling, evenly distribute it on the surface of the fish "mat".
We fold up the thick roll, wrap it in several layers of film, put it in the fridge for 20-30 minutes.
Cut the finished roll into pieces 1, 5-2 centimeters thick, decorate with fresh greens, and serve to the table. Rolls of red fish homemade salted with cheese ready. Enjoy your meal!