Stuffed Salmon
Main Dishes • Jewish
Description
You can use any other type of red fish instead of salmon.
Ingredients
- Salmon 1 piece
- White bread 5 oz
- Onion 1 head
- Chicken Egg 1 piece
- Milk ½ cup
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the filling. Pass the fish fillet, 2 slices of bread soaked in milk or cream, and the onion through a meat grinder. Add salt, pepper, the beaten egg, and mix everything together.
Step 2
Stuff the fish skin with the prepared filling and sew it up from the head side. Pour a little water onto a baking sheet, place the stuffed fish on it, and put it in the oven for 20–25 minutes at 390°F.
Step 3
Serve hot with lemon juice.
Step 4
Make a cut around the head of the fish and carefully peel off the skin like a stocking.
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