Cottage cheese salmon rolls

6 servings
5 min

To prepare this dish, I recommend preparing a smoked, slightly salted industrial semga and that's why. Such a fish is cut on special professional equipment, due to which the pieces come out of perfect thickness. Personally, I have never been able to cut slices so evenly from a whole piece of fish. But, if you succeed, then wonderful. You are the cook of the year!

The sömgu must be reviewed for the presence of stones and residual scales. You need to remove everything superfluous, if any.

I got slices of semga on one side with long tips. This would create inconvenience in terms of working with them, so I cut off the long thin parts. They were useful as a treat to the cook, that is, to me: ) Dial on a teaspoon with a slide of curd cheese and give it the shape of a sausage. Place the cheese on the slices of the semgi.

Now the most interesting thing. It is necessary to wrap the rolls, trying to get a stable surface from one end of the workpiece, and a beautiful shape of a rose - from the opposite end.

With the help of a skewer, pierce the rolls from the salmon through and down at an angle (diagonally). Any small skewers are suitable: plastic or bamboo, like mine. The main thing is that they are sharp enough to puncture the roll through and through. Garnish the rolls with a slice of lemon and a leaf of fresh parsley. Top with sesame seeds and ground black pepper to taste. Done!