Egg Roll with Red Fish
Description
Making an egg roll with red fish is not difficult, and the result is excellent. For the filling, I used lightly salted trout and fresh cucumber, but you can feel free to experiment with it. You can use not only lightly salted fish—it turns out wonderfully with boiled, poached, and smoked fish as well. For vegetables, fried or Korean-style carrots work well, and avocado is also a great choice. You can add any fresh herbs to the filling. There is plenty of room for creativity—give it a try. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Whisk the eggs with salt and ground pepper.
- 3
Step 3
Heat the skillet and grease it with oil. Pour in the egg mixture and cook a crêpe. There’s no need to cook it for long—as soon as it sets, flip it. My skillet is 26 cm in diameter; if yours is smaller, it’s better to divide the mixture into two crêpes.
- 4
Step 4
Spread cream cheese on the egg pancake.
- 5
Step 5
Cut the cucumber and fish into thin strips and arrange them, alternating, in two rows as shown in the photo.
- 6
Step 6
Now roll the pancake into a tight roll.
- 7
Step 7
The egg roll with red fish is ready. Cut it into portions and serve.