Stuffed salmon
6 servings
50 minutes
Stuffed salmon is an exquisite dish of Russian cuisine that harmoniously combines tender fish fillet, creamy cheese, and aromatic herbs. The origins of this preparation can be found in the traditions of Russian aristocracy, where baked fish was a central element of festive tables. The filling of shrimp and tarragon gives the dish a special flavor – fresh, creamy, with light sea notes. Baking at two temperature settings makes the salmon incredibly juicy and tender. Serving with lime and watercress salad adds freshness and aesthetic completeness. This masterpiece not only pleases the eye but is also perfect for festive dinners and family gatherings, turning a simple dinner into a true gastronomic delight.
1
Boil the shrimp. Preheat the oven to 190 degrees. Wipe the fillet with a kitchen towel to remove moisture.
- Shrimps: 300 g
- Salmon fillet: 1.5 kg
2
Mix the cheese until it becomes soft, add finely chopped leek and tarragon, shrimp, season to taste, and stir.
- Cream cheese: 250 g
- Leek: 1 piece
- Tarragon leaves: 25 g
- Shrimps: 300 g
- Sea salt: to taste
- Ground black pepper: to taste
3
Place one fillet on the baking sheet skin side down, evenly spread cheese paste, cover with the second fillet and tie with string. Bake in the oven for 20 minutes, then reduce the temperature to 160 degrees and bake for another 15-20 minutes.
- Salmon fillet: 1.5 kg
- Cream cheese: 250 g
- Olive oil: 1 tablespoon
4
Place the cooked fish on a serving platter, cut the string, and garnish with lime wedges and watercress sprigs.
- Lime: 2 pieces
- Watercress: 1 bunch