The Baked Fish Salami is made from a mixture of boiled potatoes and minced perch, flavored with smoked salmon and other aromas. Other types of fillets, such as cod or plaice, can also be used. Once the mixture is prepared, it is shaped, wrapped, and tied with string like a “salami.” This dish is ideal for those with children or elderly people who have difficulty chewing. It can be prepared in advance and then reheated once sliced.
Recipe updated on 09/14/2019
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs Perch fish (fillets)
- 2 potatoes
- 3.5 oz smoked salmon
- Few leaves parsley
- 1 clove garlic
- 2 eggs
- 3.5 oz Parmigiano Reggiano DOP (grated)
- 1 tablespoon sun-dried tomatoes (Capuliato of tomatoes)
- 3.5 oz breadcrumbs
- 1.7 oz milk (to soak the breadcrumbs)
- 1 teaspoon chives
- 1 oz breadcrumbs
- 0.07 oz fine salt
- 0.7 oz extra virgin olive oil
Tools
- Kitchen Scale
- Potato Masher
- Bowl
- Mixer
- Parchment Paper
Steps
Boil the potatoes with the skin on and peel them while still warm. Mash them with a potato masher or a fork and place them in a large bowl. In a mixer, blend the boneless perch fillets, a few parsley leaves, the garlic clove without its core, the sun-dried tomato capuliato (optional), the breadcrumbs soaked in milk and squeezed out, a little chives, and a pinch of salt. Do not blend too finely and pour the mixture into the bowl with the mashed potatoes. Add the eggs, grated Parmesan cheese, and mix everything by hand. Taste for salt.
Place a damp sheet of parchment paper on the oven tray. Drizzle with a little olive oil and grease the paper. Pour the mixture and spread it into a rectangle shape. Distribute the salmon pieces on top and roll it up to form a salami shape. Grease the surface with some oil and sprinkle with breadcrumbs. Wrap tightly in the parchment paper and tie with kitchen string. Bake in a preheated oven at 445 degrees Fahrenheit for 45 minutes. Turn off the oven and let it cool outside the oven. Wait for it to be cold before slicing. To serve, warm it slightly in the microwave or in a warm oven.
Notes
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