Salmon roulade with ROE cream
AppetizersCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Salmon roulade with ROE cream
Dill | ||
Flute | ||
White pepper | ||
Pepper | ||
Horseradish salad | ||
Red lumpfish ROE (preferably large) | ||
Large shrimp | ||
0.5 | tbsp | Salt |
1 | cups | Sour cream 8% |
2 | packages | Smoked salmon |
Instructions for Salmon roulade with ROE cream
To prepare the Salmon roulade with ROE cream recipe, please follow these instructions:
Lay the salmon pieces on a piece of wax paper so they just overlap. Butter, horseradish salten over in an even layer, not too thick, as it well might be a tad strong.
Sprinkle a little chopped dill over if you want it in the rouladen.
Unroll rouladen and set it in the refrigerator for about 1 hour. Take it out and slice the jagged ends of and serve on a platter.
Low ROE cream by adding a small glass of Roe in the sour cream, spiced with 1 teaspoon of salt and a little white pepper.
Serve with warm baguette and dill and shrimp as an ornament.
Tips:
This right is not fat, but looks yummy out and tastes wonderful
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