- Pink salmon - 1 piece (1 kg)
- Salo - 100 Grams (fresh or salted)
- Bow - 2 pieces
- Breaded bread crumbs - 3 Art. spoons
- Egg - 1 piece
- Garlic - 2-3 teeth
- Fresh greens - - To taste
- Salt, pepper, seasonings - - To taste
We carefully wash the pink salmon under running water, dry it with a paper towel and separate the fillets from bones and peel. The flesh of the fish is cut with a knife into very, very small pieces. To resort to the help of a meat grinder is only when grinding fat (and we need to grind it). Also cut the onion into small cubes, squeeze the garlic through the press, chop the finely greens. In a convenient bowl, mix the hands: salmon, salo, lettuce, onion, garlic, greens, drive the egg into it. We mix everything up thoroughly. Then salt, pepper and pour into the mince bread crumbs. Repeat the procedure - everything is mixed well. Then put a large frying pan on the fire, pour in the oil, warm it well. With wet hands, we form cutlets and send them to roast. Cutlets are fried on each side for 5 minutes. For gourmets I recommend fried cutlets to put in a goose fry, pour a little water, add greens and garlic and put out another 10 minutes. Cutlets can be served with boiled potatoes, rice or fresh vegetables. It goes well with white sauce and white cool wine. I wish you bon appetit!
Servings: 4