Welcome to a taste of classic Eastern European hospitality! Curing fish at home is a cherished tradition, turning a simple pink salmon into a delicacy known as 'malosol' (lightly salted). These homemade cured red fish rolls with a creamy cheese filling are a popular 'zakuska' (appetizer) for festive tables and special gatherings. They are not only incredibly delicious but also a beautiful addition to any platter. Let's dive into the simple art of home curing and create an appetizer that will truly impress your guests!
Homemade Cured Red Fish Rolls with Cheese
Ingredients for Homemade Cured Red Fish
- 850 g or one medium-sized fresh-frozen gorbusha (pink salmon)
- 20 g coarse salt
- 10 g sugar
Ingredients for the Homemade Cured Red Fish Rolls with Cheese
- 300 g lightly salted gorbusha
- 100 g processed cheese
- 1 hard-boiled chicken egg
- 40 g mayonnaise
- dill, lemon, garlic
How to Make Homemade Cured Red Fish Rolls with Cheese
Ingredients for Homemade Cured Red Fish Rolls with Cheese
For curing, choose a high-quality fish, without any “rust” spots, with a thick back, red gills, and clear eyes. Of course, it’s difficult to see the color of the gills on a frozen fish, but sometimes you have to trust without checking.
Thaw the fish on the bottom shelf of your refrigerator. It’s very convenient to leave the fish overnight; by morning, it will be thawed and ready for curing. First, scale the fish and rinse it thoroughly under running water. Leave the skin on, as it will make it easier to slice the cured fish and prevent the fillet from falling apart during the curing process.
Starting the fish curing process
Filleting the fish
Salt the red fish fillets and refrigerate for a day
Fillet the gorbusha (pink salmon) — cut off the head and slice off the fillets. By the way, you can make a very delicious ukha (a traditional Russian fish soup) from the backbone, head, and belly.
Carefully remove all the small bones from the fish and trim off the belly part, which can also be added to the ukha. The upper part of the fish fillet is best for curing.
Pat the fish dry with a paper towel and sprinkle each half with coarse salt and sugar. Place the two halves together, put them in a container with a lid, and store on the bottom shelf of the refrigerator. After a day, drain the liquid that the sugar and salt have drawn out. The gorbusha will be ready in three days.
Once the fish is fully cured, we’ll make the appetizer roll, with a filling of processed cheese, egg, and garlic.
Preparing the filling for the roll
Finely chop a hard-boiled egg, grate the processed cheese, and mince a clove of garlic. Mix the ingredients for the roll’s filling, add mayonnaise and finely chopped dill.
Arrange thinly sliced fish on plastic wrap
Slice the gorbusha fillet very thinly and arrange it on plastic wrap. Cover the layer of fish with another sheet of plastic wrap and, pressing gently, roll it with a rolling pin to create an even “mat.”
Spreading the filling for the roll on the fish
Remove the top layer of plastic wrap, spread the filling, and distribute it evenly over the surface of the fish “mat.”
Rolling the fish with the cheese filling into a tight roll
Roll it into a tight log, wrap it in several layers of plastic wrap, and refrigerate for 20-30 minutes.
Slice the finished homemade cured red fish roll with cheese before serving
Slice the finished roll into 1.5-2 centimeter thick pieces, garnish with fresh herbs, and serve. Your homemade cured red fish rolls with cheese are ready. Enjoy your meal!
And there you have it—beautiful, flavorful red fish rolls that are sure to be the star of your appetizer spread! This recipe is a wonderful way to connect with the tradition of home preserving while creating something truly special. Serve these rolls on crackers, slices of dark rye bread, or simply on their own, garnished with fresh dill. They pair wonderfully with a crisp white wine or chilled vodka, as is customary. Enjoy the satisfaction of making this gourmet treat from scratch!
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