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Ingredients
Stuffed Salmon Rolls
- For the filling
- 80 grams Smoked salmon
- 100 grams Crème fraiche
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 3 sheets gelatin
- 100 milliliters Whipped cream
- For the rolls
- 200 grams Smoked salmon (sliced)
- 1 bunch Dill
For the filling, cut smoked salmon into small cubes and mix with the crème fraîche. Add chives, mix and season with salt, pepper and lemon juice. Soften the gelatin in cold water.
Place dripping wet gelatin in a pan with 3 tablespoons of the cream and heat to dissolve. Stir into the salmon mixture. Let set about 30 minutes in the refrigerator.
Whip the remaining cream, fold into the salmon mixture and chill for about 1 hour in the refrigerator. For the rolls, place the smoked salmon slices overlapping on oiled sheet of parchment paper and cut to rectangles of 10 x 20 cm (approximately 4 x 8 inches).
Place the salmon cream in a piping bag with wide tip and pipe over to the salmon rectangles. Roll tightly and refrigerate about 2 hours. Cut into small rolls with a sharp, wet knife and serve garnished with dill.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |