Delicious, juicy and hearty fish roll with spicy filling of vegetables and boiled eggs. You can serve it cold as a snack or hot as a full-fledged dish. The roll is simple in execution and easy for the body.
Prepare the ingredients for the pink salmon roll. Fish cut into fillets, pull out all the bones. Hard-boiled eggs. Grate the carrots and chop the onion. Fry all together until soft. Season with salt and pepper and cool slightly.
Marinated cucumbers cut into strips along.
Salt the salmon fillet and put the fried vegetables on top.
On the thin side of the fillet (where the abdomen) put a straw of pickled cucumber and quarters of eggs. Sprinkle the entire surface with gelatin.
Carefully roll the fillet into a roll and tie it with cooking thread so that it does not unfold.
Wrap the roll in foil and send it in a preheated 190 degree oven for 30-40 minutes. The time depends on the thickness of the roll.
Allow the roll to cool and transfer to a convenient container. Without unwrapping the foil, put a small load on top, so that the roll is compacted, but not much flattened. Put in the refrigerator.
Expand the roll, release from the thread and cut into pieces. Decorate to taste. Bon appetit!