FIELD: technology of food products making.
SUBSTANCE: preserved food is cooked by onions and celery root cutting and blanching, freezing and chopping of sorrel, parsley, chervil and basil, blanching and ricing of garlic, ricing of salted sprat fillet, capers grinding in mincer. The aforesaid components are mixed without oxygen access with dry white wine, lemon juice, table salt, bay leaf, black bitter pepper and mustard. Salmon fillet is cut. Salmon fillet, prepared mixture and melted butter are packed, sealed and sterilised.
EFFECT: higher digestibility.
