Stuffed salmon
1 kg salmon filet
black and white pepper
salt, lemon juice
Filling:
unripe cheese
chives, dill, thyme
Season the fish with salt and pepper. Use a sharp knife to make at least 1 cm incision in the entire length of the fish. Put the knife in an incision and make small pockets on both sides of the cut. Open the resulting pockets and fill with cheese, sprinkle with herbs on top. Close the holes and fasten with toothpicks at a distance of 5 cm. Sprinkle with lemon juice.
Bake at 200 g for 20-25 minutes. When the fish is ready, get the sticks. Serve with boiled potatoes and green salad.
1 kg salmon filet
black and white pepper
salt, lemon juice
Filling:
unripe cheese
chives, dill, thyme
Season the fish with salt and pepper. Use a sharp knife to make at least 1 cm incision in the entire length of the fish. Put the knife in an incision and make small pockets on both sides of the cut. Open the resulting pockets and fill with cheese, sprinkle with herbs on top. Close the holes and fasten with toothpicks at a distance of 5 cm. Sprinkle with lemon juice.
Bake at 200 g for 20-25 minutes. When the fish is ready, get the sticks. Serve with boiled potatoes and green salad.
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