You will need
  • Salmon with cheese and sour cream
  • - salmon;
  • - 2 heads of onions;
  • - 150 g of hard cheese;
  • - 150 g of fat sour cream;
  • - vegetable oil;
  • - greens;
  • - lemon;
  • - salt and pepper to taste.
  • Salmon in foil:
  • - salmon;
  • - 2 heads of onions;
  • - 1 carrot;
  • - 200 g of sour cream;
  • - lemon;
  • - vegetable oil;
  • - parsley;
  • - salt and pepper to taste;
  • - foil.
Try the baked salmon with cheese, this dish can be served hot or as a cold starter. First cut the fish, clean off the scales, then wash. Remove the head, tail and fins. Cut the top along the spine and divide into two fillets. Remove all the bones.
Slice the fillet crosswise into serving pieces. Add salt and pepper to taste.
Peel onion and finely slice it. Grate cheese on a coarse grater. Grease a baking sheet with vegetable oil and put the fish pieces skin-side down. For each serving, place slices of onion, brush with sour cream and put in the oven with 180C. Bake the salmon takes about 20 minutes, during this time, the onions become fragrant and toasty. Remove fish from oven, sprinkle with grated cheese and send again bake for 5-7 minutes, until the cheese is melted. Put on plates, garnish with slices of lemon, herbs and serve.
Try the second recipe - baked salmon in foil. Fish clean, wash, remove head, tail and fins, again rinse with water, wipe with a kitchen towel. Divide into 2 fillets, removing the backbone and ribs. Add salt, pepper and drizzle with fresh lemon juice, then set aside.
Peel and slice onion rings. Peel and shred carrots on a coarse grater. Coat the salmon fillet with sour cream. Expand the foil on the baking sheet, brush with oil, place on one fillet. Put a layer of onions and sprinkle with grated carrots. Cover with a second fillet and wrap the foil edges.
To the pan add a little water so it does not burned in the oven, and bake salmon for 30 minutes. Then open the foil and put the fish in the oven until Golden crust appears on the surface of the fillet. The salmon is ready, remove carefully from foil, place on a plate and garnish with lemon wedges and parsley.