Salmon Roulade
Description
Salmon roulade is a fairly simple dish, but one with an unusual, refined flavor. I first had the chance to try salmon roulade at a French restaurant; I liked it very much, so I tried to recreate something similar at home using a French recipe—it turned out wonderfully. If you love the taste of red fish (who doesn’t? :)), then you should enjoy salmon roulade. It can be served warm or chilled.
Instructions
- 1
Step 1
First, work with the fish—remove the scales from the salmon fillet, check for small bones, then cut into small pieces and add to the blender bowl. Add 3 raw eggs, half the sour cream, the juice of 1/4 lemon, and spices. Blend everything until it reaches a thin puree consistency.
- 2
Step 2
Boil the green frozen peas in salted water; remove from the heat 3 minutes after it comes to a boil. Simply thaw the frozen spinach at room temperature. Place the remaining 3 eggs, peas, spinach, half of the sour cream, and the juice of 1/4 lemon into another blender bowl. Blend until you reach approximately the same consistency as the fish fillet.
- 3
Step 3
Grease the baking dish with a small amount of butter. Spread half of the fish mixture on the bottom, then the vegetable mixture, then the fish mixture again. You get a kind of “fish–vegetables–fish” sandwich.
- 4
Step 4
Cover the roll with a piece of foil. Now VERY IMPORTANT — take our mold filled with the roll and place it in a baking dish. Put a thick cloth napkin on the bottom of the dish, and fill the dish with boiling water so the water covers our mold with the roll halfway. For clarity, see the photo.
- 5
Step 5
Preheat the oven to 180 degrees, place the roll inside, and bake for 1 hour at the same temperature. The roll is served cold, so after cooking it must first be cooled at room temperature, then in the refrigerator. Before serving, slice into thin pieces.