This dish is prepared without salt! Will prepare all of the products that we need, except for salmon! Rice cooking without salt by the method of absorption (water absorption). Measure out 100 grams of rice. For white long grain rice water 2 times more than rice. To avoid mistakes, put the rice in a measuring Cup, and then the same capacity measure the desired amount of water. Rice wash well, pour in a saucepan with a thick bottom, pour water and bring to a boil. Stir to separate agglomerated grain, then cover with a lid, diminish the heat to low and cook for about 10 minutes, until the liquid is completely absorbed.

Start to cook salmon! Table cover paper, clean the fish from scales, remove the entrails, cut off the fins and remove the gills. To remove the bones you need to stick a well-sharpened knife with a sharp tip under the bone and release them from the fish flesh. Pull out the bone

Then you need to gently free up the backbone with a sharp knife not proporof the skin with scissors to cut the backbone at the tail and head. All salmon ready for stuffing!

In the boiled rice add the sliced pickled cucumbers, smoked salmon, squeezing one clove of garlic (I have a large slice) and 4 tbsp of sour cream.

Stuffing mix well and stuff the fish.

Suture the abdomen coarse thread. Start cooking the side dish.

Chop separately onion, bell pepper, tomatoes, parsley, measure out wine. Take your favorite large frying pan! Pour 2 tbsp of olive oil, heat, put onion and tormented it until soft. Add the chopped pepper, simmer for 3-4 minutes, then put the olives, tomatoes, parsley, wine. Bring to a boil and remove from heat. Do not add salt!

Coat the baking pan with foil so that you can later wrap the fish. On the foil lay out the vegetables. Salmon daubed with saffron and put on the vegetables.

Wrap in foil and put in preheated oven to 200 C for 40 minutes, until tender.

Now you need to gently shift the finished fish on a large platter, remove string and spoon to distribute the vegetables around. Decorate with sprigs of dill. Cut into thick slices and serve on a festive table together with a green salad.