Delicious, juicy and satisfying fish roll with a spicy filling of vegetables and boiled eggs. You can serve it cold as an appetizer or hot as a full-fledged dish. The roll is simple in execution and comfortable for the body.
Prepare the ingredients for the pink salmon roll. Cut the fish into fillets, pull out all the bones. Hard-boiled eggs. Grate the carrots, chop the onion finely. Fry everything together until soft. Add salt, pepper and cool slightly.
Cut the pickled cucumbers lengthwise into strips.
Season the salmon fillet with salt and place the fried vegetables on top.
On the thin side of the fillet (where the abdomen is), put the pickled cucumber straws and quarters of eggs. Sprinkle the entire surface with gelatin.
Carefully roll the fillet into a roll and tie it with a culinary thread so that it does not unfold.
Wrap the roll in foil and send it to 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 weight on top so that the roll is compacted, but not much flattened. Put it in the refrigerator.
Unwrap the roll, free it from the thread and cut into pieces. Decorate to taste. Enjoy your meal!