How to roll salmon rose rolls

Salmon is now a very popular edible fish. "Salmon" originally referred to Atlantic salmon, especially Atlantic salmon from Norway, Chile, Scotland, the Faroe Islands and other places. Later, some varieties of Pacific salmon were also called salmon. Salmon is delicious and can be cooked in many ways. Salmon Rose Roll is one of the most famous dishes. So how is this dish made? Let’s take a closer look at how it’s done.

Salmon Rose is a dish made with the following ingredients: salmon fillet, appropriate amount of red fish roe or black fish roe, diced capers, and side dishes: raw salad mixed with lemon juice, egg yolk, and a small amount of chopped egg white.

【Material】

Ingredients: salmon fillet, appropriate amount of red or black fish roe, diced capers.

Ingredients: Raw salad mixed with lemon juice, egg yolk and a little chopped egg white.

Sauce: Vodka and cream sauce

【Production method】

1. Roll 5 slices of salmon into a rose shape and place them on a plate. Put a small amount of fish roe and capers in the center of the rose.

2. Spread the vodka cream sauce on a plate, place the lettuce salad mixed with lemon juice in the middle, and sprinkle a little egg yolk and egg white on top.

3. Place the rolled salmon flowers on a plate.

Precautions for eating salmon sashimi

1. Choose a place with a formal license to buy salmon. The meat of fresh salmon is bright orange-red in color, with firm texture and smooth skin. The fat is distributed like marble with clearly visible white stripes, and it bounces back quickly when squeezed by the fingertips.

2. Cleaning of salmon. When a whole piece of fresh Norwegian salmon is placed in front of you, do not wash it with water. Since Norwegian salmon grows in cold sea water, it is rich in fish oil. The more you wash it with water, the more oil it will secrete. The correct way to handle the salmon is to use kitchen oil-absorbing paper to gently absorb the oil on the surface of the salmon.

3. Selection of cutting tools. When making sashimi, it is recommended to use a special sashimi knife. If you don’t have one, you can also choose the knives used in Western cooking or the meat cutting knife commonly used at home. The thinner and sharper the knife is, the better. This will protect the original shape and fiber structure of the salmon and the flavor of the raw material itself when cutting.

4. How to cut salmon. The salmon you buy is usually processed salmon strips. Place the salmon on a chopping board, use a knife to remove the salmon skin, and gently stroke the vertical section of the skinned salmon. If there are fish bones, use tweezers or small scissors to gently pull them out. For the remaining salmon pieces, different knife techniques should be used according to different parts. The meat on the back is slightly firm, so it should be cut vertically. The belly is soft, so the knife should be cut at an angle. When cutting, be sure to cut it in one go.