Japanese Salmon Cake is a culinary delight that combines the savory taste of fish with fresh notes of cucumber and green onions.
It is necessary
- - green onions - 5 stalks
- - fresh salmon fillet - 300 g
- - a clove of garlic
- - chicken egg - 1 pc.
- - hard cheese - 100 g
- - nori sheet - 4 pcs.
- - drawing paper - 8 pcs.
- - fasting oil - 1 tbsp. l.
- -pepper
- -salt
- -cucumber - 1 pc.
- -soy sauce
- - sesame seed
Instructions
Step 1
First you need to cut the salmon fillet into small cubes. Add pepper, salt and finely chopped garlic.
Step 2
Break the egg into a separate bowl and beat lightly. Add half of the resulting mass to the salmon, and salt the rest.
Step 3
Grate the cheese. Chop the green onion finely.
Step 4
Grease the form with oil and sprinkle with sesame seeds. The diameter of the rice paper should be larger than the diameter of the mold.
Step 5
Dip the rice paper into warm water for a few minutes. The main thing is to pull it out as soon as it softens. Overexposure to water can cause the paper to tear.
Step 6
Gently place the rice paper on the bottom of the mold and place the salmon fillets on top.
Step 7
Then cover with a sheet of paper, on which put onion and grated cheese on top. Cover with rice paper again.
Step 8
Briefly lower the nori sheet into warm water and place it in the mold on the layers obtained. Alternate layers until the end of the filling.
Step 9
After 2 layers each time coat the sides of the mold with oil and sprinkle with sesame seeds.
Step 10
Put the oven to preheat to 180 degrees. Pour the egg mass on top of the layers and cover with foil. Bake in the oven for 30-35 minutes.
Step 11
Then remove from the oven. Turn the cooled cake onto a plate. It can be garnished with onions or cucumber strips. Serve with soy sauce.
