Red fish rolls are an excellent appetizer that has excellent taste. Moreover, the presence of such a dish will immediately make your table more festive and sophisticated.

Naturally, many housewives are looking for interesting recipes for such a snack. How easy and quick to make rolls? What are the best red fish recipes? How to please yourself and your loved ones? The answers to these questions will be interesting.

Red fish rolls with cheese

This appetizer is hugely popular and can be prepared in just a few minutes. You will need the following ingredients:

• 300 g smoked salmon (it is better to take a fillet, cut into thin slices);
• 200 g of processed or soft cream cheese;
• small bell peppers (red);
• two large spoons of sweet horseradish;
• spices, a few sprigs of dill.

First, put the fillet pieces on cling film (slightly overlap, so the roll will not break). Now we are preparing the filling: carefully mix the cheese with horseradish and finely chopped dill. Put the mixture on the fish, distribute in an even layer using a silicone spatula.

Wash pepper, peel of seeds, cut into thin strips, which are then spread over the cheese. Now you can twist the roll, wrap it with cling film and send it to the refrigerator for two hours. Cut into slices before serving. These rolls of lightly salted red fish will definitely please your guests. You can decorate them with sprigs of herbs, lemon slices.

Cucumber and red fish mini rolls

This is an excellent snack that will be perfect for any event. The list of necessary products, by the way, is small:

• lightly salted salmon, cut into thin slices;
• cream cheese (it is better to take without flavorings and dyes);
• fresh cucumber (greenhouse).

First wash the cucumber, then cut it into thin slices lengthwise. The resulting slices must be thoroughly dried, removed excess moisture, and then greased with cream cheese. Put pieces of salmon on the cheese, after which the cucumber can be gently twisted. We fix each roll with a toothpick - the original appetizer is ready.

The easiest roll recipe

How to cook red fish rolls? The recipes for these snacks are very diverse. For example, you can make a kind of "rolls" with a delicious sauce. Here is a list of the components you need:

• 400 g smoked red fish;
• a small jar of red caviar;
• 100 g sour cream;
• 75 ml of dry wine;
• small onion;
• a tablespoon of mustard;
• a can of green peas;
• small bell pepper (for decoration);
• mayonnaise (slightly less than a pack);
• parsley;
• lemon juice (fresh).

We cut the fish fillet into thin slices (you can buy a pre-cut product). Lubricate with a little mustard, spread half a teaspoon of caviar on top. We roll the salmon into a roll, put it in a deep bowl.

Now we are preparing the sauce. Mix mayonnaise with sour cream, add the juice of half a lemon, wine and green peas. Mix the ingredients thoroughly, fill the fish rolls with the resulting mixture. Before serving, decorate the dish with slices of pepper and parsley.

Baked rolls: recipe

There are more than enough red fish recipes today. If you have time, you can bake rolls with delicious filling. To do this, you need the following products:

• a kilogram of fresh salmon, it is advisable to take the fillet in one large piece;
• not too hard cheese with a soft, creamy taste - 150 g will be enough;
• fresh dill, pepper, salt and other spices.

Cooking such red fish rolls is not too difficult.

• First, the fillet must be thoroughly cleaned of scales, the existing bones must be removed. Put the fish meat on cling film, sprinkle with spices, chopped dill, sprinkle with lemon juice. Wrap the fillet tightly with foil and leave it in the refrigerator for several hours - so it will have time to soak.
• Take out the pickled fish, unfold, and sprinkle with grated cheese (on a fine grater). We begin to roll up the roll from the tail. It will turn out to be quite large, so in 3-4 places you need to fix it by piercing it with wooden skewers. The roll again needs to be wrapped in foil and put in the freezer - the frozen product is much easier to cut into small pieces.
• Then wrap the pieces of roll in foil and bake in the oven.

Serve hot. It can be garnished with fresh dill sprigs, lemon wedges, capers.

Spinach roll: list of ingredients

First, you need to figure out the list of the products you need. Here it is:

• 300 g of fish (lightly salted salmon);
• 200 g of cheese (you need to take soft, creamy);
• three eggs;
• 50 g flour;
• 150 g spinach (both fresh and frozen);
• some lemon peel;
• lemon juice;
• a sprig of fresh herbs.

Got the products you need? You can start cooking.

How to make a fish roll with spinach

First, let's prepare the products. Frozen spinach should be thawed and excess liquid removed. If the leaves are fresh, then they need to be dipped in boiling water for 10-15 seconds. Cut the fish fillet into small, thin pieces (in order to make the processing easier, the meat can be frozen first). Now we proceed directly to cooking.

• First, prepare a sponge cake for a roll. Put spinach, flour, chopped herbs, spices, three egg yolks in a bowl. Everything must be thoroughly mixed with a blender until a homogeneous mixture is obtained.
• Beat the whites thoroughly until a hard crust forms on the surface. Add the white mass in small portions to the dough, stirring constantly.
• Put the prepared fluffy dough on parchment paper (you must first grease it with oil) or a special non-stick silicone mat. The thickness of the biscuit layer is false to be no more than one centimeter.
• Place the dough in a preheated oven, bake for 7-10 minutes at 180 degrees. It is important not to bake the biscuit, since then it will be impossible to roll it into a roll.
• After the dough has cooled down a little, you need to apply the sauce to it. Cooking is simple: you need to mix the cheese with lemon juice and zest. If the filling is too dense, then it can be slightly diluted with sour cream. The mixture should be thoroughly lubricated with the surface of the biscuit.
• Put pieces of red fish on the cheese filling. It is important to cover the entire surface of the biscuit layer with fish fillets so that there are no gaps.
• Gently twist the dough into a roll, wrap it with foil or cling film, send it to the refrigerator for several hours.
• Before serving, cut the dish into small pieces (1.5-2 cm thick). We put them on a plate, decorate with lemon slices, herbs and other decorative elements.

These red fish rolls look incredibly original. And the dish can rightfully be considered not only tasty, but also healthy, because only natural products with a high content of minerals and vitamins are used for its preparation.

With a red fish filling, boiled pasta and pasta, mashed potatoes and fried potatoes are tastier, it can be added to soups, used to create pies, pies, etc. I offer you a budget option for making such a filling - from the ridges of red fish. It turns out about 200-250 g of excellent fillet of red fish, which in its pure form costs several times more! If desired, the pulp shavings can be removed from the ridges and sprinkled with spices, as well as filled with vegetable oil and placed in the refrigerator for two days - at the exit you will receive delicious shavings of red fish in butter for sandwiches.

Wash the acquired ridges of red fish very thoroughly in water. Then cut off their tails, fins and remove the ribbons with skin and scales. Use a sharp knife to scrape off the flesh along the ribs - it peels off very easily.

Place it in a small bowl, bowl, or salad bowl.

Sprinkle with salt. Marine can be used, but not iodized!

Add ground black pepper or ground pepper mixture. Mix everything thoroughly.

Heat a frying pan with vegetable oil, put the pulp of red fish in it and fry for about 5 minutes. Then pour in 0.5 cups of boiling water and simmer for about 20 minutes on low heat until all the liquid has evaporated.

Put the hot pulp in a deep container, pour in the remaining 0.5 cups of boiling water and steam with an immersion blender. Let cool and use as directed.

The prepared red fish filling can be spread on bread or toast, frozen in small containers or bags in the freezer.

Stuffed pancakes with an interesting spicy and unusually tasty filling: pancakes with cheese and salted red fish, a recipe from Svetlana Burova. According to this recipe, you can bake pancakes and stuff them for breakfast or a snack with any salted fish, not only red, the most tender pancakes will turn out to be salmon or trout and soft cheese.

Pancakes with red fish, soft cheese and herbs

Pancakes for stuffing You can bake any to your taste, I offer you a recipe for pancakes with fast-acting yeast.
You will need

Ingredients:

• Flour - 500 gr.
• Eggs - 1 pc.
• Milk - 0.5 l.
• Sugar - 1 tsp
• Vegetable oil - 50 gr.
• Salt - 10 gr.
• Yeast - 7 gr.

For filling pancakes you will need:

• Lightly salted red fish (trout or salmon) - 1 pack. (300 gr.)
• Soft cream cheese (in trays) - 1 pack. (200 gr.)
• Greens (dill) - 1 bunch.

Cooking process:

First, let's prepare the yeast pancake dough:

Pour yeast into warm milk, then all the other ingredients. We mix everything so that there are no lumps from flour.

Let the pancake yeast dough brew a little so that the yeast swells.

We bake pancakes in a preheated pan.

Here's a stack I got. We ate some of the pancakes, and some were stuffed with soft cheese and salted fish.

Let's prepare a filling of red fish and cheese for stuffed pancakes:

Red salted or smoked fish (trout, salmon, coho salmon, pink salmon) must be cut from the skin (if any), removed from the fillet and cut into long strips.

Finely chop the greens.

We stuff the pancakes and wrap them in rolls, greasing the edge of the pancake with soft cheese, placing slices of red fish on top and sprinkling with dill.

Gently wrap the pancake with salmon with a roll (you can wrap the pancake in any way you want) and put it in tubes on a dish.

This is how we cook all the pancakes.

At your discretion, you can add to the filling for stuffed pancakes with cheese according to this recipe, cut into long strips, peeled cucumber (just like in real rolls).

Good appetite!!!

Very often we do not know what to serve pancakes with, how and how to stuff them, what filling to cook for pies and pies. I would like to diversify my table and surprise guests.

Toppings for pancakes

Meat filling:

500 g mixed minced meat (pork-beef, pork-chicken), 2 onions.

Finely chop the onion and fry. Add minced meat, fry everything together, salt and pepper.

Red or black caviar:

Traditionally in Russia, pancakes with caviar were served. Pancakes can be smeared inside with cream cheese with finely chopped dill or stuffed with mashed potatoes. Roll up with an envelope, put caviar on top.

Chicken with mushrooms:

Chicken fillet, mushrooms, onions.

Finely chop the chicken fillet and onion, cut the mushrooms into pieces. Fry the onions, then add the chicken, simmer everything slightly. At the end add the mushrooms and fry. Season with salt and pepper to taste.

Chicken breast with eggs:

1 chicken breast, 2-3 eggs, dill, mayonnaise.

Boil chicken breast and eggs, mix with finely chopped dill and mayonnaise. Stuff the pancakes.

Smoked chicken with tomatoes:

Smoked chicken, tomatoes, cheese, mayonnaise.

Cut everything into small cubes, mix with mayonnaise and fill the pancakes. Fried mushrooms can be added if desired.

From beef liver:

500 g of beef liver, 1-2 onions, 1 carrot.

Boil the liver, then scroll in a meat grinder or grind with a blender. In a frying pan, fry the onions with grated carrots. Add liver, salt and pepper.

Boiled beef filling:

Twist the boiled beef (or lean pork) through a meat grinder. Fry onions and mix with minced meat.

With herring and mashed potatoes:

Make mashed potatoes according to your usual recipe, but not very runny. Put the mashed potatoes on the pancake, wrap it in a roll and fry on both sides. Then we make a net of mayonnaise on a pancake, spread thin strips of herring fillets on top. Sprinkle generously with green onions.

With chicken liver:

Grind the liver very finely with a knife or twist in a meat grinder. First fry the onion, then add the liver. Fry everything together. Season with salt and pepper.

Mushroom filling:

Fry 2 onions, then add the chopped mushrooms. At the end, put 2 tablespoons. sour cream, salt to taste.

Ham and cheese:

Chop the ham finely, add the tomato cubes without core, grated cheese and dill or parsley. Season with mayonnaise.

Cheese with garlic and herbs:

Grate hard cheese. Processed cheese can be used. Mix with chopped garlic and herbs. Season with mayonnaise. Roll up the pancakes.

Eggs with rice:

Boil eggs and rice, mix. Add the sautéed onions. You can add some mayonnaise to taste.

With red fish:

300 g of lightly salted fish (trout, pink salmon, salmon), 200 g of creamy soft cheese, dill.

Cut the fish into small pieces, mix with cheese and dill. Spread the filling on the pancake and roll up. You can also add fresh cucumber to taste.

Fish can also be smoked.

With ham and pickled mushrooms:

Cut ham, boiled chicken into cubes, add pickled mushrooms. Season with mayonnaise.

Filling with apples:

Cut the apples into small pieces and simmer until soft with sugar. Put apples on pancakes, roll up. Serve with sour cream.

Cottage cheese with dried fruits:

Grind the cottage cheese well, add sour cream, vanilla and regular sugar to taste. Soak dried fruits in warm water, chop finely. Add to curd.

Bananas with boiled condensed milk:

Cut the bananas into thin slices, sprinkle lightly with lemon juice. Grease each pancake with boiled condensed milk, put bananas in one layer. Fold in half. Top with chocolate icing.

Honey, jam, jam:

A classic to serve pancakes with honey. Pancakes with jam or jam are also delicious. Top can be garnished with whipped cream.

Whipped cream and strawberries:

Chop the strawberries and boil them lightly with a little sugar. Pour strawberry sauce over each pancake and garnish with a cap of whipped cream on top.

Fruit filling:

Cut any fruit of your choice: bananas, pears, apples, kiwi, grapes, pineapples, etc. Sprinkle lightly with sugar and season with sour cream, yogurt or whipped cream.

Boiled beef filling:

Boil the meat, cut into small cubes. Fry onions in a pan, add beef, salt and pepper. Boiled eggs and a little butter can be added to such a filling.

Minced meat and potatoes:

Scroll the meat (pork + beef, pork + chicken) along with the onion through a meat grinder. Add spices, salt. Peel the potatoes and cut into very small cubes, no more than 1 cm. Mix everything, salt. Ground bay leaf and black pepper go well with such a filling.

With cabbage and fish:

Finely chop the cabbage forks and stew with the addition of oil and a little water. You can add a little tomato paste if you like. Fish can be used both boiled and canned, or fried. It must be disassembled into small pieces or kneaded with a fork. Mix with cabbage.

With cabbage and mushrooms:

Stew the cabbage. Fry mushrooms with onions. Mix everything together. If you use dried mushrooms, then they must first be soaked and possibly boiled.

With cabbage and eggs:

Stew the cabbage and add boiled and chopped eggs.

From canned fish with rice and onions:

Boil the rice until tender, fry the onion until golden brown. Mash the fish with a fork. Mix all ingredients.

Dried mushroom filling:

Soak the mushrooms, boil. Fry the onions, add the chopped mushrooms, season with salt and pepper. Mix with stewed cabbage, boiled rice, mashed potatoes or buckwheat porridge.

From mushrooms, cheese and eggs:

Chop the mushrooms and fry with the onions, salt. Boil eggs, cut into cubes. Mix everything. Sprinkle generously with grated cheese on top.

From potatoes:

Potatoes can be used raw, boiled or mashed. You can add fried or green onions, mushrooms, pieces of meat, minced meat, fried bacon, chicken, cheese to it.

From carrots:

Grate a few carrots and simmer until soft with a little water and oil. Optionally, you can add soaked raisins or dried apricots to the filling.

Poppy filling:

Rinse poppy seeds and boil in boiling milk or water for 5 minutes. Then dry it and grind it with a blender. Add raw egg, honey or sugar. And you can not grind.

With jam, jam:

Jam, jam or preserves should be thick, with a viscous syrup. Usually such pies are made with a wire rack on top or sprinkled with streusel.

Apple, pear filling:

You can bake a pie with raw fruits, or you can boil them lightly with sugar before baking.

Cereal fillings:

You can also make pies with cereal fillings. It is imperative to add a lot of butter or vegetable to the finished porridge.

Fried onions, boiled eggs, mushrooms, fish are added to the rice filling.

If the cake is sweet, then put raisins, eggs, sugar, dried fruits in the filling to the rice.

You can also put mushrooms and onions, eggs, pieces of fried liver into the buckwheat filling.

You can add cottage cheese, pumpkin, raisins to the millet filling.

Red fish filling:

Peel fresh fish, remove bones and mince. Chop the onion, fry it until golden brown. Mix the minced meat, onion, dill. Add raw egg, salt and pepper.

With sorrel:

Finely chop the sorrel, mix with sugar. You can add some stewed apples to taste. And also add 2-3 tsp. starch for bonding.

From dried fruits:

Steam dried fruits in boiled water. Scroll through a meat grinder, add sugar to taste and boil a little.

From eggs and green onions:

Boil 5-6 eggs in hard boil, add green onions and salt.

Liver filling:

Twist the beef liver in a meat grinder: lung, heart, liver, along with onions. Do not regret the onion, so the filling will be juicier. Season with salt and pepper. You can fry such minced meat, or you can use it raw.

Pumpkin:

Peel the pumpkin, cut into small cubes. Simmer in butter and sugar until soft. Purée with a blender. If desired, you can add apple, cinnamon and also simmer everything together. The pumpkin does not have to be mashed, you can just chop it very finely.

From cottage cheese:

Rub 500 g of cottage cheese (dry), add sugar to taste, vanillin and a raw egg. If the filling is liquid, add some semolina.

Meat filling with carrots:

Boil meat (pork or beef) along with carrots. Scroll through a meat grinder. Add fried onions, spices.

From mashed potatoes with onions:

Boil potatoes, mash and cook non-liquid puree. Add fried onions. You can put green onions instead of onions.

With rice and eggs:

Boil rice until tender, but do not overcook. Add boiled eggs, fried onions if desired. If desired, instead of eggs, you can add fried mushrooms and sour cream.

From fruits and berries:

Grate apples. Add sugar, cinnamon to taste. Cherry, plum pitted. Put other berries whole on the dough and sprinkle with sugar.

Cheese filling:

Grate hard cheese, add dill, parsley, cilantro.

Shrovetide is coming soon. And what a carnival without pancakes! Traditionally, pancakes with fish filling were baked on Shrovetide in Russia. Any fish is suitable for the filling. Prepared fish filling with mushrooms, eggs. And the filling for pancakes with red fish is a classic. Pancakes stuffed with red fish are called Russian pancakes.

Stuffed pancakes are wrapped in an envelope, simply rolled up. Pancakes rolled into a tube can be cut in half, or can be cut into smaller pieces and there will be something similar to Japanese rolls.

Each housewife has her own recipe for pancake dough or see recipes for pancake dough

And choose the fish filling for pancakes according to your taste.

Filling for red fish pancakes

Trout filling with melted cheese

Compound:

Trout or salmon fillet - 500 grams

Processed cheese - 200 grams

Preparation:

Lightly salted or lightly smoked red fish is needed for filling pancakes. Finely chop the fish. Grate the melted soft cheese on a fine grater. If cheese like "Viola" grind and mix with fish. Place about one tablespoon on each pancake. If desired, finely chopped greens can be added to the filling.

Filling for pancakes with salmon and salad and ricotta cheese

Compound:

Salmon - 150 grams

Ricotta - 150 grams

Pesto sauce - 50 grams

Garlic - 1- 2 cloves

Leaf salad

Preparation:

Wash and dry lettuce leaves. Cut the salmon into thin strips.

Mix Ricotta cheese with pesto sauce. Add finely chopped or pressed garlic. Stir the mixture well.

Grease the pancake with the cheese mixture. Lay out a leaf of lettuce and put a few strips of salmon. Roll up the pancake with an envelope.

Filling with trout and sour cream

Compound:

Trout - 200 grams

Cream cheese - 200 - 250 grams

Sour cream - 200 grams

Preparation:

Mix cream cheese with sour cream. The proportions of cheese and sour cream 1: 1. Cut lightly salted trout into strips.

Cut the pancake in half. Brush each half of the pancake with the cheese and sour cream mixture and lay out a few strips of trout. Wrap the pancakes with a rose.

Filling with red fish and cream cheese

Compound:

Lightly salted red fish - 400 grams

Cream cheese - 100 grams

Preparation:

To prepare the filling, buy any lightly salted and lightly smoked fish: salmon, salmon, trout.

Cut the fish into small strips. Spread the pancake with soft cream cheese. Lay out a few pieces of fish and roll up the pancake. If desired, finely chopped greens can be added to the cheese.

Cut the pancake in half or like rolls.

Filling for fish pancakes

Pancakes stuffed with tuna

Compound:

Tuna in oil - 2 jars

Egg - 4 pieces

Bow - 1 head

Cream - 200 grams

Ground pepper or seasoning for fish - to taste

Preparation:

Boil eggs, cool and peel. Cut in small pieces.

Peel the onion and chop finely.

Drain the oil from the canned food. Mash the fish with a fork. Add chopped eggs and chopped onions to the tuna. If the mass is dry, add a little oil from the canned food. Pepper to taste and as desired. You can add finely chopped greens.

Place approximately one tablespoon of the filling on each pancake. Collapse with an envelope.

Put the prepared pancakes in a saucepan or a shallow saucepan. Pour cream over and heat over low heat.

Pancakes stuffed with pike perch

Compound:

Pike perch fillet - 500 grams

Egg - 2 pieces

Bow - 1 head

Preparation:

Boil the fish in salted water until tender. Mash with a fork. Finely chop the boiled eggs.

Finely chop the onion and pour boiling water over it. Can be lightly skewered in vegetable oil.

Mix all ingredients. Season with spices to taste. If desired, you can add a little sour cream or mayonnaise to the filling. The filling will be softer.

Put the filling on the pancakes, wrap in an envelope. Fry in oil.

Pancakes stuffed with pollock

Compound:

Fish - 500 grams

Egg - 3 pieces

Bow - 1 head

Preparation:

To prepare the filling, you can take any fish: pollock, haddock, blue whiting or hake.

Boil fish in salted water. Remove bones. Finely chop the fillet or mash with a fork.

Peel the onion and chop finely. Fry in vegetable oil until soft.

Finely chop the eggs. Mix all ingredients. Stuff the pancakes and wrap them in an envelope.

Preheat a frying pan. Dip the pancakes in a lezon and fry on all sides. For a lezon, mix 1-2 eggs with a little milk and stir well.

Pancakes with silver carp

Compound:

Smoked silver carp fillet - 200 grams

Butter

Preparation:

Grease the pancake with butter. Cut the silver carp fillet into strips and put on a pancake. Roll the pancake up and cut in half.

Together with smoked silver carp, you can take a fillet of smoked grass carp, butter.

Bon Appetit!

Get the latest articles to your mail