Pink Salmon Stuffed In Bacon Recipe + Photo Steps

Ingredients for 6 person

The main

pink salmon - 1 carcass bacon - 200 g dry white wine - 200 ml

For filling

white bread - 50 g cottage cheese - 200 g garlic - 2 cloves fresh dill - 10 g parsley greens - 10 g vegetable oil - 1 tbsp. ground black pepper - to taste salt - to taste
Nutrition facts
  • 535 calories
  • 32 g fat
  • 7 g carbs
  • 48 g protein

Prepare all the necessary products. To clear pink salmon from scales, to cut off the head. Remove entrails, rinse. Then carefully cut the ridge (without cutting the carcass into 2 parts), remove the costal bones. The fillet remains on the skin (the weight of the prepared pink salmon was 950 grams). Wash parsley and dill. Cut the bacon into very thin slices (I have it ready). It is better to take curd not pasty.

Cut dried bread into pieces (you can use purchased unsweetened crackers). Fry crackers in vegetable oil along with garlic cloves until golden brown.

In a bowl, mix cottage cheese, finely chopped greens and toasted crackers. Add salt and pepper to taste.

Cover the baking dish with foil, put the slices of bacon so that they slightly overlap each other. Then lay the expanded salmon fillet on the bacon so that the fish covers no more than half of the bacon. Then evenly lay the curd filling on the fish.

Fold the fish in half lengthwise.

"Swaddle" pink salmon in bacon.

Salmon carcass in bacon.

Pour a small amount of wine over the fish (about 50 ml). Bake in the middle of an oven preheated to 180 ° C for an hour. During baking, pour over the remaining wine several times.

Stuffed pink salmon in a bacon crust is ready.

Serve with herbs and lemon slices.

A section of pink salmon.

Bon Appetit! Happy New Year! With new happiness!

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