Fish zrazy with a cheese filling
Keta salmon and hard cheese provide complete protein, omega-3 fatty acids, and calcium, while herbs and lemon-garlic sauce brighten the flavor. Baking keeps the fish base juicy and melts the cheese filling.
Pass keta salmon (550 g) and lard (100 g) through a meat grinder. Grate red onion (100 g) finely and squeeze out the juice.
Add the onion, egg (50 g), table salt (to taste), and black pepper (to taste) to the fish mixture. Mix and chill it in the refrigerator for 20 minutes.
For the filling, grate hard cheese (80 g), finely chop dill (30 g) and parsley (30 g), and mix them. Shape fish cakes, place the filling in the center, and seal the edges.
Mix olive oil (15 g), lemon (15 g), thyme (1 g), and minced garlic (5 g). Brush the zrazy with the sauce and bake at 190 degrees C for 25 minutes.
Top the zrazy with the remaining cheese and herbs, and return them to the oven for another 5 minutes until the cheese melts.
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