Pink salmon is a healthy and tasty fish. If you managed to get an unsqueezed carcass, then you should not rush to throw out the liver, because from it you can prepare nutritious dishes. How to do this, read on.
Selection and preparation of ingredients
Buy pink salmon with tripe should only be from trusted suppliers. The product should have a uniform color and a corresponding smell.
Did you know? Pink salmon spend most of its life in the sea, and go to spawn in river beds for spawning. It is during this period that humps grow on males on their backs, which allow them to easily get to the required section of the reservoir, moving on their sides.
To remove the insides, the fish should be cut along the abdominal cavity. Then you need to remove the liver and milk, rinse them and dry them with a paper towel - to remove excess moisture.
Salmon Liver Recipes
Cooking pink salmon liver at home is very easy. Choosing the right recipe, you should prepare all the ingredients, work surfaces and kitchen utensils.There are 2 options of culinary delights that can become your signature dishes not only for home, but also to decorate the table for the holidays:
- pate;
- goulash.
Pate
300-350 g20 minutes
ground black pepper
pinch
vegetable oil
50–80 ml
Nutritional value per 100 g:
Dice the onion. Fry in vegetable oil until golden brown.
Grind the liver into small fragments using a knife.
Place the main ingredient in a pan with already browned onions. Continue cooking, stirring constantly for 5 minutes, then steam for another 5 minutes under a closed lid.
After opening the lid, add salt, pepper and water to the roasting pan. Continue heat treatment, stirring constantly, for another 10 minutes, then cover for 2 minutes.
Remove the finished dish from the heat, knead all the ingredients evenly with a fork.
You can serve on rye or white bread toast.
Dice the onion. Fry in vegetable oil until golden brown.
Grind the liver into small fragments using a knife.
Place the main ingredient in a pan with already browned onions. Continue cooking, stirring constantly for 5 minutes, then steam for another 5 minutes under a closed lid.
After opening the lid, add salt, pepper and water to the roasting pan. Continue heat treatment, stirring constantly, for another 10 minutes, then cover for 2 minutes.
Remove the finished dish from the heat, knead all the ingredients evenly with a fork.
You can serve on rye or white bread toast.Video recipe
Important! Fish liver pate should not be stored for a long time. It is better to cook it directly on the day of use, since a cooled dish can acquire an unpleasant taste.
Goulash
500 g40 minutes
vegetable oil
50–80 ml
Krasnodar sauce
2 tbsp. l
Nutritional value per 100 g:
Cut the onion in half rings, grate the carrots on a coarse grater. Pass the first ingredient until translucent, then add chopped root crops.
Cut fish ingredient for goulash (large enough).
Add tomato sauce to the frying, lecho, laurel leaves and mix.
Pour water into the vegetable mixture. After 5 minutes, try "on salt" - if necessary, add more or add boiled water.
Submerge offal in gravy. After boiling, reduce heat, cover the pan with a lid. Continue to languish goulash for 15 minutes.
The finished dish should be sprinkled with chopped herbs.
Cut the onion in half rings, grate the carrots on a coarse grater. Pass the first ingredient until translucent, then add chopped root crops.
Cut fish ingredient for goulash (large enough).
Add tomato sauce to the frying, lecho, laurel leaves and mix.
Pour water into the vegetable mixture. After 5 minutes, try "on salt" - if necessary, add more or add boiled water.
Submerge offal in gravy. After boiling, reduce heat, cover the pan with a lid. Continue to languish goulash for 15 minutes.
The finished dish should be sprinkled with chopped herbs.Serve recommended with mashed potatoes.
Important! In goulash to the liver of pink salmon, you can, if desired, add beef or pork. Then the dish will acquire more vivid taste.
Delicious and healthy dishes are prepared from the liver of fish such as pink salmon. It can be goulash or paste. The advantage of these wholesome foods is the simplicity of cooking and the availability of products in price terms.
