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Herb roulade with caviar

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Herb roulade with caviar

Freshly ground black pepper
Butter for pan
1tbspFinely chopped dill
1tbspFinely chopped parsley
1tbspFinely chopped chives
1.5dlChopped spring onions or leek
100gNaturel lumpfish ROE from glass
2Leaf gelatin
3dlCrème fraiche 38%
3Finely chopped hard-boiled eggs
50gSalmon trout ROE
90gWheat flour

Instructions for Herb roulade with caviar

To prepare the Herb roulade with caviar recipe, please follow these instructions:

Preparation: Preheat to 180 & # 1771; º. Line a baking Tin on ca. 30 × 40 cm with wax paper and let the excess hang over the sides of paper. Butter the paper well with soft butter. Blend first 4 ingredients to the dough together, then add the herbs and blend again for a few seconds.
Pour the dough into the mold and behind it in the middle of the oven for about 12 minutes. Remove the paper with pancake from the mold and let Pan cake cool completely.
Stir all ingredients for filling together and taste, if desired. with salt and white pepper. Butter the filling evenly over the pancake to approx. 2 cm from the edges. Roll it together from the long side. Cut the ends off. Style the on ice for up to 1 hour before serving.
Cut into slices and garnish with the salmon ROE arrange on crispy shredded mixed salad.

Can be served for vegetarians