- Salmon fillet - 400 Grams
- Sour cream (30% fat content) - 4 st. spoons
- Eggs - 6 pieces
- Lemon - 1/2 Pieces
- Frozen green peas - 500 Grams
- Frozen spinach - 200 Grams
- Salt, black pepper - - To taste
At first we work with fish - we remove scales with salmon fillets, check for small bones, then cut into small pieces and send them to the blender bowl. There also add 3 raw eggs, half sour cream, juice 1/4 lemon and spices. Using a blender, grind it all to the consistency of a thin puree. Boil the green frozen peas in salted water, after 3 minutes after boiling, remove from heat. Frozen spinach is simply thawed at room temperature. We put in the other bowl for the blender the remaining 3 eggs, peas, spinach, half sour cream and another 1/4 lemon juice. Beat up to about the same consistency as the fish fillet. Lubricate a small amount of butter bowls for baking, lay on the bottom half of the fish mixture, then - the vegetable mixture, then - again fish. It turns out such a sandwich "fish-vegetables-fish." We cover the roll with a piece of foil. Now VERY IMPORTANT - we take our mold, filled with rolls, and put it in a bowl for baking. At the bottom of this glassware we put a thick cloth napkin, and pour the dishes ourselves with boiling water so that boiling water covers our form with a roll half. To make it clearer, take a look at the photo. Preheat the oven to 180 degrees, put the roll there and bake for 1 hour at the same temperature. Roll is fed to the table cold, so after preparation it must be cooled first at room temperature, then in the refrigerator. Before serving cut into thin slices.
Servings: 5-7