Description
On New Year we try to cook more variety of dishes - hot snacks, salads, meat, vegetables, fish. That's just about fish appetizer and will be discussed in this recipe. This roll made from boiled trout and smoked salmon, and not fundamentally for him to take these two fish species. Suitable salmon, pike-perch, mackerel... the Cut will be even more interesting if the fish will be different - red and white, for example.
Ingredients
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Trout
200 g
-
Chum
100 g
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Mayonnaise
4 Tbsp
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Broth
3 Tbsp
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Gelatin
3 piece
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Lemon juice
1 Tbsp
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Pepper white
-
Nori
2 piece
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Spices
-
Olives
Cooking
Boil a piece of fresh fish (I trout) in water with the addition of 2 grains allspice, onion and Bay leaf for 10-15 minutes, until fully cooked. Give the fish to cool in the broth.
To dismantle the fish into small pieces, plates of gelatine to soak in cold water.
Grind in a blender, boiled fish, sprinkle it with lemon juice. Salt is not necessary! I got such a salty smoked fish that she more than replaced all the salt in the recipe.
Smoked fish also grind until smooth.
Three tablespoons of fish broth slightly warmed, dissolve in it the gelatine and add to the mayonnaise. Mix well. I have used mayonnaise with lemon juice from Mahe, it is perfect to fish dishes. Can a little pepper, a lot of boiled fish. To salt or not - you decide. It all depends on the degree of saltiness of smoked fish. I'm not salted.
Generowania 4 tbsp of Mayo, add chopped boiled fish, remaining 3 tbsp - smoked. Mix well.
On the nori sheet (I put two, overlapping) to smooth the rectangle of shredded smoked fish, it put a strip of olives or olives, moisten the edges of the loaf with water and roll a tight roll.
Make sure that the mass of boiled fish has thickened and has started to seize, and only after that on the cooking foil put it in the form of a rectangle, the center put a roll of nori and roll a tight roll.
Pinch the edges of the film and roll the fish sausage in the same direction, forming a big a candy bar. The edges of the film along with the clips and remove the loaf to chill until firm.
When the roll clutch and will hold the shape, expand the wrap, add to it turmeric, paprika and black sesame seeds (or any other spices or herbs with brightly pronounced taste), take the sausage from the fish and wrap again in foil.
Now roll like this can be stored up to hours X. Cut it better with a knife with teeth.
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