Salmon Rolls
4 servings
30 minutes
Salmon rolls are an exquisite dish of European cuisine that combines the tenderness of red fish with the aroma of fresh vegetables. Salmon soaked in lemon juice and spices acquires a refreshing taste, while the filling of carrots, celery, onions, and dill adds piquant notes. This dish is perfect for a festive table or a cozy dinner. Its uniqueness lies in the combination of the fish's juiciness with the light crispy texture of the vegetables and the cooking method that preserves maximum beneficial properties. Rolls can be served as a standalone dish or complemented with a garnish of fresh vegetables. The history of such fish rolls traces back to European gastronomic traditions where balance of flavors and refined presentation are valued. Their rich taste and delicate texture make them a favorite treat for gourmets.
1
Pat the salmon fillet dry with a towel or napkin. Squeeze the lemon juice. Place the fillet on a cutting board skin side up, drizzle with lemon juice, season with salt and pepper. Peel the carrot and grate it. Wash, peel, and slice the celery. Finely chop the dill, garlic, and onion separately.
- Salmon fillet: 4 pieces
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Carrot: 4 pieces
- Celery root: 1 piece
- Dill: 4 bunchs
- Garlic: 1 clove
- Onion: 1 head
2
Heat 1.5 tablespoons of vegetable oil in a pan. Add garlic, grated carrot, celery, pepper, onion, and sauté on low heat for 3 minutes, stirring occasionally until the onion becomes soft. Then remove the pan from heat, add dill and salt, and mix.
- Vegetable oil: 2 tablespoons
- Garlic: 1 clove
- Carrot: 4 pieces
- Celery root: 1 piece
- Green onions: 4 stems
- Onion: 1 head
- Dill: 4 bunchs
- Salt: to taste
3
Place the filling on the fillet, roll up the roulades starting from the wider end, and secure them with wooden toothpicks.
- Salmon fillet: 4 pieces
- Carrot: 4 pieces
- Celery root: 1 piece
- Onion: 1 head
- Dill: 4 bunchs
4
Place the fish rolls seam side down in a dish and pour in 1/4 cup of water. Bake in the microwave until the fish starts to flake slightly.
- Salmon fillet: 4 pieces
- Vegetable oil: 2 tablespoons