Noble red fish is a wonderful ingredient for snacks. And all thanks to the expressive taste and color. Red fish rolls will decorate any table and everyone will like it! How to wrap them and what to put inside? Consider a few simple recipes with the most interesting fillings.
Choose a fish
Salmon, pink salmon, salmon, and trout are ideal for making rolls. You can combine red fish with another, for example, with oil. This will create a beautiful contrast and give interesting taste shades. Many culinary specialists conditionally refer to red fish and some species of tuna due to its red color. At the same time, some sturgeons are white. In the matter of choosing fish for a snack, there is one rule - the meat should be well salted, not to fall apart and contain a minimum of bones.
How to cut into layers
It is easiest to roll rolls of red salted fish from fillet cut into thin layers. For this, the piece should be large enough. You need to cut the fish with a very sharp knife, holding it at a slight angle.
There is another way to get perfectly even slices in order to cook red fish rolls. You can just buy a package of laser-cut layers at the supermarket. Their thickness is minimal, they are about the same shape and size, it is convenient to cook from them.
Stuffing Products
Rolls with red fish are stuffed with a wide variety of fillers. The main thing is to remember the compatibility of products. Cream cheese, any seafood, caviar, chicken and quail eggs, cottage cheese, fresh herbs, seasonal vegetables are ideal for red fish. It is quite possible to experiment with unexpected ingredients: mushrooms, stewed vegetables, various varieties of cheese, vegetable caviar.
Red fish roll toppings recipes
Cheese filling: Philadelphia cream cheese, green onions, quail eggs.
Filling with caviar: soft fat cottage cheese, sour cream, chopped dill, red caviar.
Spicy cottage cheese : cottage cheese, young herbs, chopped garlic, raw quail egg, melted butter.
Vegetable rainbow: bell peppers of different colors, spinach, green and black olives, a little fat mayonnaise.
Simple spicy filling: cream cheese, grated boiled eggs, mayonnaise, garlic.
Japanese filling: boiled rice, cream cheese, mayonnaise, seaweed.
Sea rolls: frozen butter, fresh cucumber, shrimp, mussels, greens.
Proportions of products can be selected to your liking. Red fish is self-sufficient in itself, and the filling only emphasizes its noble taste.
Cooking technology and serving
Red fish rolls, the composition of which does not differ in complexity, can be twisted by hands directly on the table or on the board. To do this, the filling is laid out on the fish layer and the roll is simply wrapped. Spread rolls on the dish is best seamed down, then it will stick together, preventing the roll from turning. If the recipe for red fish rolls involves a more complex filling or a larger size, cling film will help . It needs to be cut into squares. A layer of fish is laid out on the film, or even a few overlaps. The filling fits tightly on top. Using a film, the roll is wrapped, and the edges of the film can be twisted like a candy wrapper. In this form, rolls need to be refrigerated to freeze. The film is removed before serving.
Red fish rolls laid out on lettuce leaves or other greens look very nice. For serving, you can use dishes of different colors, beautifully contrasting with the color of the fish: black, green, yellow. But an ordinary white or transparent dish is also suitable - this will emphasize noble sophistication.