Fish roll

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Fish roll

Author: Aušra


This is one of my husband”s favourites. And it comes here from my hubby mom. Once she made it for every festival but now times changed and so we started to make it. It’s a little bit time consuming because you have to make it a day ahead. But it really worth it. We made it for Christmas tables, and yes, we have them two. But on both tables it disappeared very quickly. So it’s not just us that like it 🙂

Fish roll

Time needed:
Yields: 16 servings
Calories: 288 kcal / serving


  • 1 kg fish fillet with skin (you can use frozen)
  • 1 carrot
  • 1 onion
  • 3-4 hard boiled eggs
  • salt
  • peppers crushed and hole
  • vinegar for marinate
  • bay leaves
  • For serving:
  • 1/2 l mayonnaise
  • 2-3 pickled cucumbers


You should choose bigger fish fillets like cod or pike, because the roll will be firmer. Fish fillets need to put on double cheesecloth and season with salt and peppers.
Cut carrot and onion in half rings. Put them on a fish – first carrot, then onion. Then in a middle pug boiled eggs.
Carefully form a roll and tightly bind with string. This part is tough so I recommend use four hands. Formed roll pu in a deep dish and boil in a marinate. Marinate should be really salty and with a good portion of vinegar. Also seasoned with peppercorns and bay leaves. Boil for 1-1,5 hour.

Boiled roll should be drained and put in a pan. On top put some weight and leave for a night. Next day carefully take of cheesecloth and cut in stripes.

This roll should be served with a sauce which is very simple – mix mayonnaise with a cucumber cut into a very small cubes. If your roll collapsed, don”t be sad – you should serve it with a sauce poured over it and no one will notice anything bad 🙂

Source: my hubby mother’s notes

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