Fish Ring
A savory fish ring made from tender baked fish with a flavorful anchovy touch, topped with hard-boiled eggs and served with a creamy sauce, perfect for special occasions.
Ingredients
Instructions
- Boil the fish; let cool.
- Separate the fish into small pieces; add bread crumbs and well-beaten eggs.
- Mix the ingredients well.
- Place the mixture in a well-buttered ring mold.
- Steam for 1 1/2 hours, or until firm.
- Serve with cream sauce and cover with hard-boiled eggs put through a ricer.
- Use green peas in the center of the ring.
- To prevent fish odor while cooking, squeeze lemon juice on both sides of the fish.
- Wrap the fish ring in wax paper and let stand in the refrigerator for 1 hour before cooking.
Tips & Substitutions
For a lighter flavor, consider using cod or halibut instead of salmon. To enhance the taste, you can add fresh herbs like dill or parsley to the mixture. If you don't have anchovy paste, Worcestershire sauce can serve as a substitute. To prevent fish odor while cooking, squeeze lemon juice on both sides of the fish. This will help keep your kitchen smelling fresh.
Serving Suggestions
Serve the fish ring with a creamy sauce, such as a lemon dill sauce, and sprinkle with paprika for a touch of color. Pair with a side of green peas and a light salad for a complete meal. This dish also pairs beautifully with Deluxe Salmon Cakes for a seafood feast or can be complemented by crusty bread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish ring in a steamer or microwave for a few minutes, ensuring it is heated through without overcooking. For the best texture, avoid reheating in the oven as it may dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Ring contains roughly 217 calories, with 11g protein, 33g carbohydrates, and 10g fat. It is an excellent source of vitamin A (111% of the Daily Value), vitamin C (70% of the Daily Value), and dietary fiber (59% of the Daily Value). It also contributes 17g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, you can use frozen fish, but be sure to thaw it completely before boiling. This ensures even cooking and helps maintain the texture of the fish. Just follow the same instructions for boiling and preparing the fish after thawing.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or chia seeds. Mix 1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water for each egg. Let it sit for a few minutes until it becomes gel-like, then mix it into your fish mixture.
How can I make this recipe gluten-free?
To make the fish ring gluten-free, substitute regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Ensure all other ingredients, like anchovy paste and any sauces, are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).