Pink salmon cooked according to this recipe will be an adornment for any festive table. The cooking process will take a couple of hours, but the result will definitely exceed your expectations.
Ingredients:
- Pink salmon - 1 carcass;
- Carrots - 1 fruit;
- Chicken fillet - 250 g;
- Fresh lard - 100 g;
- Onions - 2 pcs;
Preparation:
- Defrost pink salmon, rinse and remove scales, as well as upper and lower fins. Then carefully remove the skin from the fish without breaking the integrity and leaving the head and tail. Remove the gills from the head. Remove all seeds from the pulp.
- Peel the onion, cut one onion into cubes and fry until transparent golden brown. Rinse the carrots from dirt and chop on a coarse grater. Add the grated carrots to the onion and also fry until soft.
- Rinse the chicken flesh under water and pat dry with a towel. Twist the prepared pink salmon fillet in a meat grinder together with chicken pulp, bacon and a second onion.
- Add overcooked onions and carrots to the minced meat and chop everything thoroughly in a blender. Season the minced meat to taste with salt and pepper. You can add finely chopped parsley to the minced meat. Stuff the fish with the minced meat, stuffing the carcass tightly. Preheat the oven to 150 degrees.
- Put the fish on a greased baking sheet, and on top with mayonnaise, apply a beautiful pattern in the form of a seine. Bake the stuffed pink salmon for 20-25 minutes until tender.
- Place the washed and dried lettuce leaves on a long dish of suitable size. Put ready-made pink salmon on top of the leaves and serve. This fish is good both hot and cold.
