• Chum salmon – 500 g
  • Mushrooms – 200 g
  • Cheese varieties 150 g
  • Rice – 150 g
  • Butter - 50 g
  • Olive oil – 0,5 tbsp.
  • White onions – 2 PCs.
  • Green onions – 50 g
  • Salt
  • Ground black pepper


  1. Arm products to use. Boil the rice in lightly salted water.
  2. Peel white onions. Dice.
  3. Melt in the pan butter and olive oil. Mix. Stir and saute the onion until clear over medium heat.
  4. Wash and dry the mushrooms. Cut into layers.
  5. Add the mushrooms to the pan with onions and saute until tender. Pepper and salt to taste.
  6. Cover a baking sheet with baking paper. Brush with olive oil.
  7. Fish wash, dry. Cut into neat slices. Roll the strips of salmon rings, and place on the laid paper baking sheet. So that the fish shape is not collapsed, wrap the pieces of green onion.
  8. Combine rice, mushrooms and chopped herbs in a deep bowl. Put the stuffing in the center of the fish rings.
  9. Finely grate the cheese and sprinkle it on top of the fish.
  10. Preheat the oven to 180 degrees. Place the pan in the oven and bake for 15 minutes. Try not to overdo Ketu, otherwise the fish will be dry.
  11. Remove the fish from the oven and prepare to serve, not forgetting to remove green onions.