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Salmon in seaweed "Big fish"

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Salmon in seaweed

This appetizer is prepared as impressive on the table. In many respects, this dish can be attributed to Japanese cuisine, but the menu of Japanese restaurants that I've ever met. We assume that this is just "fantasy". As you know from the title, another initiation Tim Burton.


Cooking time30 минут Number of servings2

Ingredients for Salmon in seaweed "Big fish"




Step-by-step instruction of cooking Salmon in seaweed "Big fish"


Step 1

As you can see, the amount of ingredients for this snack is minimal. 
Fish can take any red from the salmon family (salmon, trout, etc.). The main thing that it was not cutting, but a thick long piece and smooth as possible from all sides.As you can see, the amount of ingredients for this snack is minimal.
Fish can take any red from the salmon family (salmon, trout, etc.). The main thing that it was not cutting, but a thick long piece and smooth as possible from all sides.


Step 2

The fish cut lengthwise into two equal parts. It is advisable to take a very sharp knife.The fish cut lengthwise into two equal parts. It is advisable to take a very sharp knife.


Step 3

On the lower part of the fish spread soft cheese and distribute it evenly with a layer of approximately 0.5 cm.On the lower part of the fish spread soft cheese and distribute it evenly with a layer of approximately 0.5 cm.


Step 4

Sprinkle top with poppy seeds.Sprinkle top with poppy seeds.


Step 5

Cover the top layer of fish.Cover the top layer of fish.



Step 6

Spread out the algae (two sheets at once, one on the other) and tightly wrap them with the fish with the stuffing. In this step, I suggest to use a bamboo Mat for making sushi, or just with a towel. So wind down and simultaneously squeeze roll will be easier.Spread out the algae (two sheets at once, one on the other) and tightly wrap them with the fish with the stuffing. In this step, I suggest to use a bamboo Mat for making sushi, or just with a towel. So wind down and simultaneously squeeze roll will be easier.


Step 7

You will see that the fish is tight only the first layer of algae, and the second remained dry. Smooth the top of the seaweed with wet hands, and it immediately sticks to the bottom layer that we want.You will see that the fish is tight only the first layer of algae, and the second remained dry. Smooth the top of the seaweed with wet hands, and it immediately sticks to the bottom layer that we want.


Step 8

Now wrap the roll in plastic wrap, once more pressed him on all sides with bamboo Mat and leave in the fridge for 15-20 minutes.Now wrap the roll in plastic wrap, once more pressed him on all sides with bamboo Mat and leave in the fridge for 15-20 minutes.


Step 9

Get, remove the foil, cut roll (again a very sharp knife) into thin slices and spread them on a plate. The perfect addition will serve as wasabi. 
Welcome to the table!Get, remove the foil, cut roll (again a very sharp knife) into thin slices and spread them on a plate. The perfect addition will serve as wasabi.
Welcome to the table!