A very interesting version of a fish roll, which can be a wonderful decoration for a festive table and a great cold snack.
It is necessary
- - 820 g pink salmon;
- - 410 g hake fillet;
- - 195 g of onions;
- - 55 ml of lemon juice;
- - 150 g of parsley;
- - 35 g of gelatin;
- - 310 g mayonnaise;
- - 165 g olives;
- - turmeric, paprika;
- - sesame seeds;
- - salt pepper;
- - 4 things. bay leaf;
- - 10 pieces. allspice.
Instructions
Step 1
Boil pink salmon fillets in salted water, adding onions, bay leaves and peppercorns to it. In another saucepan, boil the hake fillets for 25 minutes. Cool fish and beat separately with a blender. Add salt and pepper and stir.
Step 2
Cool the fish broth and dilute the gelatin in it, leaving it to swell for a while. Then add mayonnaise, lemon juice to the finished gelatin, mix. Wash and chop parsley greens.
Step 3
Put 6 tablespoons of a mixture of gelatin with mayonnaise in each minced fish. Then put the parsley in the remaining gelatin and mix thoroughly.
Step 4
Spread cling film, put an even layer of minced hake on it, put olives on top and then roll up a roll, put it in the refrigerator.
Step 5
Spread the cling film again and put an even layer of parsley with gelatin on it. Take the frozen hake fillet roll out of the refrigerator and roll it up again, put it back in the refrigerator.
Step 6
Then, in the same way, put a layer of pink salmon on a cling film, again remove the frozen roll from the refrigerator and roll it up again, put it again in the refrigerator for thirty minutes.
Step 7
Sprinkle the finished roll with a mixture of sesame seeds, turmeric and paprika. Serve a three-layer fish roll on the table, cut into thin slices.
