Ingredients
Dough:
- 1 tablespoon Sesame white and black
- 250 gram Flour wheat / Flour
- 150 milliliters Water warm
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
Filling:
- 500 gram Salmon of them fresh fillet-400 gr and salted fillet-100 gr
- 3 tablespoons Soy sauce
- 1 piece Onion
- 200 gram Cheese Ricotta
- 1 piece Chicken egg
- 1 bunch Dill
- 2 tablespoons Vegetable oil
- 1/2 teaspoon A mixture of spices
Instructions
- We prepare the dough. The recipe is very simple. Add salt to the flour, pour in warm water and olive oil. Knead the dough.
- Knead the dough well, it should be similar in structure to dumplings. Cover the dough with a film and put it in a warm place to "rest".
- Take the salmon, I have chum salmon. Cut into fillets, cut into 1-1. 5 cm pieces.
- Take soy sauce, pour it over the fish fillets and set aside to marinate for 15 minutes.
- After this time, cut the onion into small cubes and fry in vegetable oil until transparent.
- Add the salmon marinated in soy sauce to the onion and fry until tender for about 8-10 minutes, stirring. Set aside the fish to cool.
- recipes on the site itself. Add the egg yolk (put the white aside), chopped dill and a mixture of freshly ground pepper. Mix everything well, of course, so that the salmon breaks a little.
- Add lightly salted salmon to the filling (I have chum salmon), cut into small pieces, mix.
- Take the dough, roll it into a rectangle with a thickness of 2 mm. the dough turns out to be very pliable in work, you didn't even need flour for the filling.
- Put the filling on the dough, flatten, leaving about 3 cm from all edges.
- Fold the filling dough on three sides. And roll it up.
- Place the roll seam down on a baking sheet lined with baking paper. Brush the roll with protein, sprinkle with sesame seeds. Put in the oven, preheated to 200 degrees, bake until golden brown for 30 minutes.
- Let the finished roll cool down a little.
- Cut the roll into pieces. It tastes both warm and cold at the same time. Bon appetit and rest!