Print Recipe
 Appetizer Roulade of Haddock and Salmon Recipe
Snack roll of two types of fish (any light (haddock, cod, Pollock, flounder, etc.) and red salmon (salmon, trout, chum salmon, pink salmon, etc.), cooked in a steamer. The dish is tender, delicious and looks very appetizing. Fish roll is perfect for a festive snack, as well as for everyday table.
Course Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cooking products : Wash and dry the fish. Cut the carcasses along the spine, divide in half, and remove the fish fillet from the skin with a sharp knife.
    Cooking products : Wash and dry the fish. Cut the carcasses along the spine, divide in half, and remove the fish fillet from the skin with a sharp knife.
  2. Using a meat grinder with a fine grid, chop the fillet of white fish. In minced meat (~ 500 g.)add the crushed oat flakes, raw egg, salt and pepper to taste. Mix the mass well, put it in a container with an airtight lid, put it in the refrigerator for 5-6 hours (you can do it for a day).
    Using a meat grinder with a fine grid, chop the fillet of white fish. In minced meat (~ 500 g.)add the crushed oat flakes, raw egg, salt and pepper to taste. Mix the mass well, put it in a container with an airtight lid, put it in the refrigerator for 5-6 hours (you can do it for a day).
  3. Chop the red fish fillets using a meat grinder with a large grate. Wash the parsley, dry it, and chop it finely. Add chopped parsley, raw egg, salt (to taste), and a mixture of spices to the minced salmon (~250 g).
    Chop the red fish fillets using a meat grinder with a large grate. Wash the parsley, dry it, and chop it finely. Add chopped parsley, raw egg, salt (to taste), and a mixture of spices to the minced salmon (~250 g).
  4. On the table lay the food wrap, on top of the film generously sprinkle with herbs (mill-coarse grinding). Put the minced light fish on the spices in a layer of 1-1. 5 cm. according to the size of your steamer. In the center of the fish layer, put the" sausage " of minced salmon.
    On the table lay the food wrap, on top of the film generously sprinkle with herbs (mill-coarse grinding). Put the minced light fish on the spices in a layer of 1-1. 5 cm. according to the size of your steamer. In the center of the fish layer, put the" sausage " of minced salmon.
  5. Use a film to connect the edges of the outer fish layer. Secure the roll on top with several more layers of film. Transfer the prepared roll to a steamer (I have a pan with an insert), cook on a slow heat for 50-60 minutes. When ready, remove the steamer insert from the pan, cool the roll without removing it from the steamer insert, and put it in the refrigerator until completely cooled (6-10 hours.)
    Use a film to connect the edges of the outer fish layer. Secure the roll on top with several more layers of film. Transfer the prepared roll to a steamer (I have a pan with an insert), cook on a slow heat for 50-60 minutes. When ready, remove the steamer insert from the pan, cool the roll without removing it from the steamer insert, and put it in the refrigerator until completely cooled (6-10 hours.)
  6. Release the roll from the film. The cooled roll keeps its shape well, does not crumble when slicing. The color of the roll is very appetizing, in soft pink tones. Cut the roll into slices of the desired thickness and serve as a cold appetizer with your favorite sauce. Bon Appetit!!!
    Release the roll from the film. The cooled roll keeps its shape well, does not crumble when slicing. The color of the roll is very appetizing, in soft pink tones. Cut the roll into slices of the desired thickness and serve as a cold appetizer with your favorite sauce. Bon Appetit!!!
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