Christmas Salmon Roll
Christmas Salmon Roll - This would convince your guests guaranteed!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 1 g |
Ingredients
- 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
Preparation steps
Rinse and shake dry the herbs, pluck the leaves and chop finely. Separate the egg yolks and whites. Melt margarine in a pot.
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.
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.
Meanwhile, peel the horseradish, rub and mix with the sour cream.
Take the cake roll out from the oven and spread the sour cream mixture over it.
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.
