Red Fish and Cream Cheese Appetizer

Cooking method

1. Step 1:

   

   How do you make a red fish and cheese appetizer? Gather the ingredients. The cream cheese can have add-ins — choose whatever you like. Mine has herbs. You'll need the red fish in thin fillet slices, completely boneless. Some packages still have bones, so remove any you find.

2. Step 2:

   

   Cut the pickled cucumbers into small cubes. If you like, peel them, especially if the skin is tough. You can use brined cucumbers instead of pickled.

3. Step 3:

   

   Put the cream cheese in a bowl. Add the diced cucumbers and mix well. If you're using plain cream cheese with no add-ins, you can stir in some chopped dill.

4. Step 4:

   

   Lay a sheet of plastic wrap on the table and arrange the red fish slices on it, overlapping. You want the fish "sheet" to be even, with no gaps.

5. Step 5:

   

   Carefully spread the cheese filling on top, smoothing it with a knife, spoon, or fork. Try to keep the filling off the very edges of the fish.

6. Step 6:

   

   Arrange sprigs of curly parsley over the cheese (you can use flat-leaf parsley instead).

7. Step 7:

   

   Now, carefully tucking the fish in with the help of the wrap, roll the filled fillet into a log. The sticky cheese makes this easy. Wrap the plastic tightly around the roll, shaping it neatly. Refrigerate the roll for at least 1 hour.

8. Step 8:

   

   Slice the finished red fish and cream cheese roll and serve right away. You can garnish the individual pieces with sprigs of fresh herbs.