Salmon and mackerel carpaccio “Yin-Yang”

Cut the salmon fillet (200 g) into large strips. Cut the mackerel fillet (150 g) into the same size, then carefully check both pieces of fish and remove any remaining bones. Sprinkle the fish with table salt (3 g) and black pepper (1 g), lightly rub in the seasonings, and let it sit for 2-5 minutes.

Lay out plastic wrap, place the mackerel fillet (150 g) on it, and put the salmon fillet (200 g) inside. Tightly roll the fish into a sausage shape, making 4-5 turns with the wrap and compressing the preparation so that the diameter remains about 4-5 cm. Place the roll in the refrigerator for 8-12 hours to cure, then transfer it to the freezer until fully frozen.

For dishes without heat treatment, use fish that has already been deep-frozen by the manufacturer or is intended for this method of serving. Before slicing, let the roll set slightly so that the slices come out thin and even.