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Ingredients
Salmon Roll with Horseradish Cream
- For the salmon
- 350 grams Smoked salmon (in slices)
- For the filling
- 200 grams Sour cream
- 50 grams Smoked salmon
- 5 Tbsps Horseradish cream
- 1 Tbsp freshly grated Horseradish
- 100 milliliters Whipped cream
- 3 sheets white gelatin
- For the garnish
- 2 lemons (organic)
For the filling: Soak gelatin in cold water. Finely purée the smoked salmon with sour cream, stir in horseradish cream with fresh horseradish. Squeeze out gelatin, melt in a small pot at low temperature and stir in some of the horseradish cream. Now stir in gelatin mixture rapidly into rest of the cream. Allow to gel. Beat cream until stiff and fold into mixture.
For the salmon: Lay out salmon slices into a large rectangular area on a layer of plastic wrap. Spread cream evenly over the salmon and roll up, using the help of the plastic wrap. Chill roll in the refrigerator for about 40-60 minutes.
For the garnish: In the meantime, rinse lemons in hot water, cut into quarters lengthwise and then into slices. Remove the roll from the refrigerator and cut with a sharp knife in about 0.75-1 cm (approximately 3/8 inch) thick slices. Garnish with slices of lemon on a serving dish and serve cold with fresh white bread, as desired.
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |