This puff pastry fish roll will decorate any Easter table.
Cooking time 45 minutes
Puff yeast dough (1 layer) 300 g
Onion 1 pc
Pink salmon fillet 300 g
Milk 2.5% fat. 2 tbsp. l.
Eggs 2 pcs
Dill (greens) 3-5 branches.
Salt to taste
Pepper to taste
Remove the skin from the fish, peel the onion.
Grind fish fillets and onions in a blender or meat grinder.
Add egg, salt, pepper and milk. Mix well.
Roll out the puff pastry, sprinkle a little with flour.
Spread the dough with minced meat.
Sprinkle with finely chopped dill.
Wrap in a roll. Brush with beaten egg.
Bake in an oven preheated to 180 degrees C for 30-35 minutes.
Cool the finished roll a little, cut into slices.
Put on a dish, garnish with dill sprigs and serve.