Christmas Salmon Roll

4.333335
Average: 4.3 (3 votes)
(3 votes)
Christmas Salmon Roll

Christmas Salmon Roll - This would convince your guests guaranteed!

share Share
print
bookmark_border Copy URL
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
214
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie214 cal.(10 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.7 μg(14 %)
Vitamin E1.7 mg(14 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.2 mg(14 %)
Folate47 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin9 μg(20 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C5 mg(5 %)
Potassium230 mg(6 %)
Calcium39 mg(4 %)
Magnesium17 mg(6 %)
Iron1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids4.5 g
Uric acid7 mg
Cholesterol163 mg
Complete sugar1 g

Ingredients

for
8
Ingredients
1 bunch Fresh herbs (as desired, such as parsley, chives, thyme)
5 eggs
40 grams Margarine
75 grams Pastry flour
1 tsp Baking powder
2 ½ Tbsps cornstarch
salt
Nutmeg
1 pc Horseradish (10 grams)
3 Tbsps Sour cream
300 grams Smoked salmon
How healthy are the main ingredients?
Sour creamHorseradishMargarineeggsaltNutmeg

Preparation steps

1.

Rinse and shake dry the herbs, pluck the leaves and chop finely. Separate the egg yolks and whites. Melt margarine in a pot.

2.

For the cake roll, beat the egg yolks until frothy, and beat the egg whites until stiff. Mix in the the flour, baking powder, cornstarch, margarine, ¼ teaspoon salt, herbs, and some freshly grated nutmeg into the yolks.

3.

Fold in the one third egg whites into the egg yolk mixture carefully, then fold in the remaining egg whites. Pour the batter evenly into a baking tray lined with baking paper and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for 10-12 minutes.

4.

Meanwhile, peel the horseradish, rub and mix with the sour cream.

5.

Take the cake roll out from the oven and spread the sour cream mixture over it.

6.

Spread the salmon slices over and roll up the cake tightly from the longer side, pull off the baking paper carefully. Bake at 220°C (fan: 200°C, gas mark 4) (approximately 430°F) for another 5 minutes. Allow to cool, cut into slices and serve.