Baked mackerel roll with rice and hard cheese

Let’s prepare an original mackerel dish. This fatty and oily fish with few bones is perfect for making a delicious meatloaf. Mackerel fillet stuffed with boiled rice, eggs and hard cheese is rolled into a roll and baked in foil. The result is a very juicy and tender roll. It is perfect for the holiday table and for the everyday menu.

Fish roll can be served as a cold appetizer or supplemented with a side dish of baked or boiled potatoes, crumbly rice or bulgur. The finished dish holds its shape well, is easily cut into portions and has a very appetizing cut. It turns out very elegant, festive and tasty.

Using this principle, you can prepare a mackerel roll with different fillings, using sautéed vegetables, fried mushrooms, pickled cucumbers, boiled eggs and various spices.

Ingredients for making baked mackerel roll with rice and hard cheese:


  • Fresh frozen mackerel – 500 g.

  • Long grain rice – 40 g.

  • Hard cheese – 60 g.

  • Chicken egg – 1 pc.

  • Soy sauce – 25 ml.

  • Vegetable oil – 25 ml.

  • Water – 200 ml.

  • Salt – 0.5 tsp.

  • Seasoning for fish – 0.5 tsp.

  • Ground paprika – 0.25 tsp.

Recipe for baked mackerel roll with rice and hard cheese

Step-by-step instruction:

1. Wash the rice thoroughly, place it in a small saucepan and add 200 ml of cold water. After the water boils, add a pinch of salt and boil the cereal until tender for 15 minutes. Place the rice in a colander and cool to room temperature. Transfer the rice into a deep bowl, pour in soy sauce, add 1 chicken egg.

2. Mix the ingredients until smooth.

3. Defrost freshly frozen mackerel at room temperature, wash it, and dry it to remove excess moisture. Cut off the head, tail and fins. We remove the mackerel’s entrails, backbone and large bones. On a work surface, open the fish carcass, skin side down, like a book.

4. Salt the mackerel to taste, season with ground spices.

5. Grate the hard cheese on a grater with a large blade. Distribute the grated cheese evenly over the fish.

6. Place the filling of boiled rice with egg and soy sauce on top.

7. Roll the fish with the filling into a tight roll, moving from the tail to the head. Transfer the roll to a sheet of foil greased with vegetable oil.

8. Wrap the fish roll tightly in foil and transfer the workpiece to a baking dish. Place the fish roll in an oven preheated to 180 degrees for 25 minutes. Then turn off the heat and leave the roll in the oven for another 10 minutes. Cool the finished dish in foil to room temperature, then put it in the refrigerator overnight.

9. The next day, serve the baked mackerel roll with rice and hard cheese, cutting it into portions. An excellent addition would be fresh vegetables, mashed potatoes or rice.

Bon appetit!

Try to cook:

Yeast pie with mackerel “Fish”

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