Salmon stuffed with cheese and mushrooms is a very unusual and original dish that will impress even the most demanding gourmets. Such a dish will adorn both a festive and everyday table.
It is necessary
- - salmon - 1 piece;
- - champignons - 0.4 kg;
- - onion - 1 piece;
- - hard cheese - 150 g;
- - mayonnaise - 3 tablespoons;
- - lemon - 1/2 pc;
- - dill greens - 1/2 bunch;
- - salt, pepper, fish seasoning;
- - sunflower oil.
Instructions
Step 1
We wash the salmon with cold running water and dry it slightly with a paper towel. Carefully cut the fish along the belly, remove the entrails and the ridge with bones. Squeeze the juice from the lemon and grease the fish inside and out, sprinkle with salt and spices. While preparing the filling, put the salmon in a cool place.
Step 2
We wash the champignons, if necessary, clean and cut into thin slices. Heat the sunflower oil in a frying pan and fry the mushrooms until tender, add salt and spices to them.
Step 3
Clean the onion and cut into thin half rings, fry separately from the mushrooms in vegetable oil until tender.
Step 4
Rub hard cheese on a coarse grater. Finely chop the dill greens.
Step 5
Open the chilled fish, grease with a thin layer of mayonnaise. We spread the filling in layers: grated cheese, mushrooms, fried onions. Sprinkle with chopped dill. We connect the edges of the fish and fix it with a culinary thread. We wrap the salmon in foil, place in a baking dish and put in an oven preheated to 180 degrees. Cooking time 30-40 minutes depending on the size of the carcass.
Step 6
Take the finished fish out of the oven and leave it in foil for 10-15 minutes at room temperature. Then we remove the foil, and cut the fish into portions and put on a plate. We serve such a dish with herbs, vegetables or mashed potatoes on the table.
