Salmon roll in beech leaves

Ingredients for Salmon roll in beech leaves

Instructions for Salmon roll in beech leaves

To prepare the Salmon roll in beech leaves recipe, please follow these instructions:

Cut the salmon into smaller cubes. Got it in a food processor and sprinkle salt over. Run at high speed for 10 seconds to fish collects in a small lump. Turn on again and slowly pour the egg white in-however, max 10 sec. Splash of tabasco and sprinkle with a little herb and turn on again and høld cream in-in a thin beam-max 10 sec. Forcemeat is finished. Wide a piece of aluminum foil, only slightly wider than the kitchen's largest pan out on the kitchen table, put a piece of pabepapir over and put a couple of beech leaves above. Advantage so the two rødspættefiletter of the leaves. Sprinkle with a little salt and white pepper and spread farsel in addition to the fish. Now roll it all together-as for roulade-close as close as possible. Bring a large pot of water to a boil and lower the roller. Turn down and let the roller pochere in 10-12 min. Take it up and let it cool a little before the cut into slices and served with salad and fresh beech leaves and egeblads salad, chives and a little flute.