Baked Mackerel Roll
Description
The appetizer is quick and easy to make. You can make this roll from two fish or from a larger number of them. If you use less gelatin, the roll will crumble under the knife, but it will more closely resemble blanched canned fish. You can use any spices you like, but it is important that they do not overpower the flavor of the fish. Adjust the salt to your taste, but remember that soy sauce is itself very salty, and lemon cuts the characteristic fishy smell.
Instructions
- 1
Step 1
Ingredients.
- 2
Step 2
Wash the fish, pat it dry, and cut off the head and tail. Make a cut along the back and remove the spine along with the bones and innards.
- 3
Step 3
Mix the soy sauce with lemon juice and brush both carcasses. Sprinkle with dry gelatin and spices.
- 4
Step 4
Finely chop the dill and sprinkle the carcasses with it.
- 5
Step 5
Stack the carcasses overlapping in a fan.
- 6
Step 6
Roll into a roll and wrap tightly in foil.
- 7
Step 7
Bake in a hot oven at t=200 until done, about 45–50 minutes. Cool and refrigerate for 6 hours. Then remove the foil, cut with a sharp knife, and serve.
- 8
Step 8
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