Red fish egg rolls

6 servings
30 min

How do you make egg rolls with red fish? Prepare all ingredients according to the list. The recipe listed products for a single roll, but I did double the norm. Take large chicken eggs, with a bright orange yolk, then the omelette turns out to be yellow, beautiful. Wash them thoroughly, since there are a lot of bacteria on the eggshell.

Drive the eggs into a suitable container. Salt and pepper to taste. When salting, take into account the degree of salinity of the fish you are using, otherwise you risk getting a salted dish as a result. Whisk the eggs with a fork so that the yolk and protein connect well.

Brush the pan with vegetable oil and heat well. The pan may be cast iron, ceramic, or non-stick. Vegetable oil can be olive or sunflower, but necessarily refined so as not to burn in a pan. Pour in the egg mixture. Cook over a low heat for approximately two minutes on one side, then turn over and fry for another two minutes on the other side. Egg pancake is ready!

Prepare the rest of the ingredients. Cut the red small-salted fish with a sharp knife into thin strips.

Wash and dry fresh salad cucumber with paper towels. If its skin is thin and not damaged, you may not cut it. Cut the cucumber into long straws.

Transfer the finished egg pancake to a cutting board. First, brush with curd soft cheese. The cheese layer should not exceed 8 mm in thickness, otherwise the thick roll will not curl well and turn out to be sloppy.

Put cucumber bars on the cheese layer in two rows, then fish strips in two rows. Keep laying out two rows of cucumber and two rows of fish in turn.

Roll the egg roll tightly.

Wrap the roll in cling film and refrigerate for a couple of hours to soak and cool.

Remove the roll from the refrigerator, remove the film. Cut into slices about 2cm thick with a sharp knife. Put egg rolls with red fish on the dish beautifully. Before serving, garnish with herbs, such as fresh parsley leaves, dill sprigs.