Red fish rolls: recipes and varieties of fillings

Noble red fish is a wonderful ingredient for snacks. And all thanks to the expressive taste and color. Rolls of red fish will decorate any table and everyone will like it! How to wrap them and what to put inside? Let's consider some simple recipes with the most interesting stuffings.

Choose a fish

For the preparation of rolls, salmon, pink salmon, salmon, trout are ideal. You can combine red fish with another, for example, with oil. This will create a beautiful contrast and give interesting taste tones. Many culinary specialists conditionally refer to red fish and some tuna breeds due to its red color. At the same time, some sturgeon fish are white. In the choice of fish for snacks, there is one rule - the meat should be well salted, do not fall apart and contain a minimum of bones.

How to cut into strata

Rolls of red salted fish is the easiest way to fold from thin fillet cut into fillets. To do this, the piece must be large enough. Cut the fish with a very sharp knife, holding it at a slight angle.

There is another way to get perfectly smooth pieces in order to prepare rolls of red fish. You can just buy in the supermarket packaging layers, cut into a laser. Their thickness is minimal, they are approximately the same shape and size, it is convenient to cook from them.

Filling products

Rolls with red fish are filled with a wide variety of fillers. The main thing is to remember the compatibility of products. Cream cheeses, any seafood, caviar, chicken and quail eggs, cottage cheese, fresh greens, seasonal vegetables are ideal for red fish. You can also experiment with unexpected ingredients: mushrooms, stewed vegetables, various types of cheese, vegetable caviar.

Recipes of stuffing for rolls with red fish

Cheese filling: cream cheese "Philadelphia", green onions, quail eggs.

Filling with caviar: soft fat cottage cheese, sour cream, chopped dill, red caviar.

Curd hot: cottage cheese, young greens, chopped garlic, raw quail egg, melted butter.

Vegetable rainbow: Bulgarian pepper of different colors, spinach, green and black olives, a little fat mayonnaise.

Simple hot stuffing: melted cheese, grated eggs, mayonnaise, garlic.

Japanese filling: boiled rice, processed cheese, mayonnaise, sea kale.

Sea rolls: frozen butter, fresh cucumber, shrimps, mussels, greens.

Proportion of products can be selected according to your taste. Red fish is self-sufficient in itself, and the filling only emphasizes its noble taste.

Cooking technology and serving

Rolls of red fish, whose composition is not difficult, can be twisted by hands directly on the table or on the tip. For this, the filling is laid out on the fish layer and the roll is simply wrapped. Spread on the dish rolls are best seam down, then it will stick together, not letting the roulette turn around. If the recipe for red fish rolls involves a more complex filling or larger amount, a food film will help . It should be cut into squares. The film is laid out a layer of fish, or even a few overlap. The filling is densely packed on top. With the help of a film, the roll is wrapped, and the edges of the film can be twisted like a candy wrap. In this form, rolls should be put in the refrigerator so that they are frozen. The film is removed before feeding.

Very beautiful look rolls of red fish, laid out on the leaves of lettuce, lettuce or other greens. For serving you can use dishes of different colors, beautifully contrasting with the color of the fish: black, green, yellow. But an ordinary white or transparent dish is also suitable - it will emphasize noble elegance.