Salmon belly contains a large amount of fatty amino acids. So nature arranged that there is more fat in the abdomen in the fish than in everything else. Therefore, the abdomen is great for making homemade fish soup or all kinds of fish soups. You can also make a good fish pie, pancakes with seasoning, salted or pickled fish. The latter is especially true for a beer party.
Finnish fish soup
This soup is thick and very satisfying, and the salmon belly gives it a rich aroma and amazing taste.
A volume of three liters will require 500 g of abdomen, three potatoes, an onion, a small carrot, 200-250 g frozen green peas , a little melted cow butter, a package of cream cheese (tray weighing 400 g).
We cook the broth from the fish, not forgetting to remove the foam. After the abdomen is soft, take them out of the pan. We clean the potato tubers, cut into neat slices and put in a pan. While they are boiling, prepare the frying from onions and carrots, load into the broth and add the peas. Salt to taste. Add cheese and fork-mashed fish. After the soup boils again, it can be removed.
Rice with mussels and fish
Wondering how to cook salmon belly? The recipe for this simple and tasty hot dish helps out when you need to cook a quick dinner.
A ready-made “eastern” mixture will be required - 2 packs, brown (boiled) rice - 1.5 cups, a pack of mussels (prepared, frozen) - 300 g, chicken fillet - 150 g, 300 g of salmon belly, soy sauce.
We cut the fish and chicken into small pieces and fry in oil, pour in a little water and simmer for five minutes. We spread the vegetable mixture in a pan. We pour mussels with boiling water and add to the dish. Pour in vegetable oil and fry everything with high stirring over high heat for 5-7 minutes. Put rice, reduce heat to a minimum, pour sauce, add pepper and cover the pan with a lid. After 15 minutes, dinner is ready.
Salmon belly in batter
Prepare 500 grams of salmon belly, lightly roll in flour and salt. From two eggs and a tablespoon of flour we make a batter. Heat the oil in a deep pan. Pouring, not sparing the product, salmon belly should be deep-fried. Dip each piece in batter, dip in oil. Fry to the crust, not forgetting to turn it over. Serve with regular mashed potatoes, noodles or rice.
Sandwich cake with herbs
This delicious and satisfying cold appetizer is stored in the refrigerator for up to three days, so your family will be able to enjoy a pie both during dinner and for breakfast.
Salted salmon belly , butter, greens, feather onion, round loaf of bread will be required. Cut the bread across into several layers, remove the top crust. We cut the belly into smaller pieces, mix with chopped onions and herbs. Lubricate each layer with oil, spread on top of the fish. Sprinkle the last layer with greens on top. If desired, you can add olives, slices of tomato. But then it’s better to eat the finished dish quickly, otherwise the bread will get wet.
Marinated salmon belly
Wash the fish, dry, sprinkle with salt and pepper. Pour marinade from lemon juice and olive oil. Cut the onion into rings and sprinkle salmon on them. Leave to marinate in the refrigerator for several days.
Salted salmon belly is a great appetizer, and not just for beer. Salt fish at home is not so difficult, even a preschooler can cope with this. By the way, salmon belly salts are a pleasure, they do not need to be cut, they are already ready for salting.
For one kilogram of fish, 4 tablespoons (with top) of coarse salt, peas, bay leaves, ground pepper will be required.
We prepare a brine from 700 ml of water and salt, add pepper and lavrushka for flavor. Put the fish deeper into the container and fill it with brine. You can add onions, chopped rings. Salmon will be ready for use in two to three days, but you can store it in the refrigerator for a long enough time if you remove the brine and onions.
As you can see, salmon belly is a useful thing in the household. From them you can cook a lot of delicious dishes.
Good appetite!