In the salmon family, this fish is the most affordable and not too expensive. At least now it can be found in any self-respecting supermarket. And chum salmon cutlets are delicious and juicy, you just lick your fingers. There are several basic cooking recipes. We will tell you more about each of them.
Chum salmon cutlets
Minced meat made from this wonderful fish is also sold in stores. But if you did not buy it, then you can do it yourself in an ordinary or electric meat grinder. The whole process will take several minutes, and in total it will take no more than half an hour to prepare the cutlets.
Ingredients
We will need: 700 grams of chum salmon fillet, a few pieces of white loaf, half a glass of nonfat milk, 70 grams of wheat flour, a couple of raw eggs, onion, fried vegetable oil, salt and spices to taste.
How to cook chum salmon cutlets: recipe number 1
- We make minced meat from the fillet (or use ready-made).
- Peel and finely chop the onion.
- Soak the crumb from a third of the loaf in slightly warmed milk, and then squeeze a little.
- In one bowl, mix the minced meat, bread crumb, onion. We drive in the same eggs and add spices and salt.
- We achieve mass uniformity by kneading.
- Wet hands in cool water and form small rounded cutlets.
- Bread the cake mix in flour. Once again, we trim to give our cutlets beautiful shapes (but, again, they should not turn out lap-like, then they will be worse fried).
- We prepare chum salmon cutlets in a non-stick pan in well-heated lean oil (olive is best). We fry them for about three minutes on each side to make a golden crust.
- In principle, chum salmon cutlets are ready (for those who don't like stews), and they can be consumed. But to increase the juiciness of the dish, you need to pour half a glass of water or fish broth into the pan with them, close the dishes with a lid and simmer for about 15 minutes on the lowest heat.
We serve a dish with a lot of vegetables, boiled potatoes, decorated with fresh dill. You can put a bowl with soy sauce next to it to contrast tastes.
With cheese
Chum salmon fish cakes can also be cooked with cheese. Then the final product will be even more tender and refined, since this ingredient at high frying temperatures begins to melt and becomes soft.
We need: all the same 700 grams of chum salmon filet (or minced meat ready), half a glass of milk, two eggs, a head of onion, a large spoon of not too greasy sour cream, 150-200 grams of cheese (you can also processed, only without herbal additives, real), a third of a white loaf, seasoned salt for cooking fish dishes.
Cooking recipe number 2
In principle, the preparatory work is not particularly different from the previous recipe. Everything needs to be done as before, having prepared juicy and soft minced meat. Introducing raw eggs, we get a good stickiness of the semi-finished product, which will prevent the collapse of cutlets during frying. Of the pleasant and tasty additions - sour cream and cheese, shabby medium-sized. All this must also be introduced into the minced meat and knead until smooth. Who wants piquancy, you can cut the cheese into small cubes, and when forming the cutlets inside each, lay a piece of cheese, which, when cooked, will melt and become deliciously soft.
- Next, fry the cutlets in a pan until golden brown on both sides.
- Put the patties in a baking dish. Pour tartar sauce and bake in the oven at 180 degrees for about 15 minutes.
- Serve with rice or mashed potatoes.
How to make tartar sauce?
There is nothing complicated in this supplement to delicious chum salmon cutlets. You can, of course, use the storefront, but it's better to make it yourself. For this you will need: 2 egg yolks from boiled eggs (plus one raw), half a glass of good olive oil, a bunch of green onions, a couple of cloves of garlic, a handful of olives, a medium sized pickled cucumber, half lemon juice, salt. We cook in a simple way: in a blender we mix all of the above to a state of homogeneity (small pieces of olives and cucumber are allowed), and pour the chum salmon cutlets with this mass.