Scomber roulade with egg and carrot

Take the mackerel out of the freezer in advance and defrost at room temperature. Boil the chicken eggs hard, cool in cold water. Wash the carrots, boil until cooked, and cool to room temperature.

Cut off the mackerel's head, tail, and fins. Cut open the fish's belly, remove the insides and the black film inside. Rinse the fish thoroughly under cold water, pat the carcass dry with paper towels. Cut the fish into 2 fillets, remove the spine and bones. Place the mackerel on a cutting board lined with plastic wrap.

Salt the mackerel fillets to taste, season with spices. I used black ground pepper and a spice mix for fish.

Evenly sprinkle the mackerel with quick-dissolving gelatin.

Peel the boiled carrots and shred them on a grater with large holes. Place the grated carrots on one mackerel fillet.

Boil the eggs, peel them, and slice them into 5-7 mm thick rounds. Place the egg slices on top of the carrots.

Cover the boiled eggs with the second mackerel fillet.

Tightly wrap the fish with egg and carrots in several layers of plastic wrap.

Pour water into a saucepan of appropriate diameter, bring to a boil. Carefully lower the mackerel roll in film into the boiling water, cook it for 30 minutes.

Then take the fish out of the water and, without unwrapping the film, put it under a press. I used a glass jar filled with water as a weight. When the roll has cooled to room temperature, put it in the refrigerator overnight. Then carefully cut the film and slice the mackerel roll into portioned pieces 1 cm thick.

Serve the snack chilled, garnished with fresh herbs. Enjoy!