Salmon Riet - a great snack to your table

Kitchen appliances and utensils:

• cutting board;
• knife;
• pan;
• container with a lid;
• fork;
• deep capacity;
• grater;
• mortar;
• plate.

Ingredients

Step cooking

1. Wash the fish fillet, cut it so that it is convenient to put it in a pan, fill it with water and put on medium heat. It should cook for ten minutes after boiling. Add bay leaf to the fish water, no salt needed. It will be easier to remove the skin after cooking than to cut it off when the fish is wet. For cooking, choose the freshest fillet. If using frozen fish, thaw it evenly, naturally, and not in the microwave. If you disassemble the fish yourself, without using the finished fillet, carefully remove the bones from the fish and cut the fins.
   
2. While the filet is cooked, take two hundred grams of smoked salmon and chop it on the board as small as possible. Pour the sliced ​​pieces into a deep container, in which it will then be convenient to knead the riet.
   
3. Next, chop the dill. I usually use the whole bunch, but it's a matter of taste. If you have less fish, you can put half of the dill. Too much to add is not worth it.
   
4. Wash the lemon under running water. Since we need lemon peel, I recommend scalding it with boiling water. Rub the zest of a whole lemon with a fine grater and pour it into a bowl.
   
5. Curd cheese should also be finely chopped, especially if it is a harder variety. If your cheese is creamy, just pour it into a bowl.
   
6. Rieta almonds need to be chopped. I do this with a mortar. If you do not have this appliance, you can use a blender or coffee grinder. It is better to take dried almonds so that it is ground into powder without problems. Grated almonds also pour into a container.
   
7. Put the cooled boiled salmon filet on a cutting board. Carefully peel off the skin. You can grind salmon very simply and quickly using a conventional fork. Just press salmon on top of it, and the fish will crumble into small fibers.
   
8. After chopping, sprinkle the fillet with the rest of the ingredients.
   
9. Cut half a lemon and squeeze juice out of it directly into a container. Substitute a colander so that the lemon bones do not fall into the dish. Juice will be easier to squeeze if you take the lemon before you cut it.
   
10. Also add two teaspoons of Dijon mustard, a teaspoon of salt and one tablespoon of dry white wine and grape seed oil.
    
11. Mix everything thoroughly and pour it into a container, which is tightly closed with a lid, and refrigerate for at least a day.
    
12. Serve rye from salmon should be spread on croutons, baguette, buns or toasts. For a feast, you can put riet in tartlets and decorate with greens on top. So the dish will look more impressive.
    

Video recipe

After watching the video recipe, you will be convinced of the simplicity of cooking salmon riet, and learn how to make delicious bread croutons, grated with garlic.

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