Christmas Salmon Roll

Ingredients

• 1 bunch herbs as desired (e.g., parsley, chives, thyme)
• 5 eggs
• 40 g margarine
• 75 g flour
• 1 tsp Baking powder
• 2.5 tbsp cornstarch
• Salt
• nutmeg
• 10 g horseradish (1 piece)
• 3 tbsp sour cream
• 300 g smoked salmon

Instructions

1. 1.

   Wash and pat dry herbs, finely chop leaves. Separate eggs. Melt margarine in a pot.

2. 2.

   Beat yolks until fluffy, whisk whites to stiff peaks. Fold flour, baking powder, cornstarch, melted margarine, 1/4 tsp salt, herbs, and freshly grated nutmeg into the yolks.

3. 3.

   Gently fold in one-third of the beaten whites, then the rest. Spread batter evenly on a parchment-lined tray and bake in preheated oven at 200 °C (180 °C fan; gas 3) for 10–12 minutes.

4. 4.

   Meanwhile grate horseradish, mix with sour cream.

5. 5.

   Remove sponge from oven, spread horseradish mixture over it.

6. 6.

   Lay salmon slices on top, roll tightly from the long side while carefully peeling off parchment. Bake rolled sheet at 220 °C (200 °C fan; gas 3–4) for another 5 minutes. Cool and slice into rounds.