Filled Salmon Rolls

Ingredients

• 80 g smoked salmon
• 100 g crème fraîche
• 2 tbsp chives
• Salt
• Pepper (freshly ground)
• 1 tsp lemon juice
• 3 sheets gelatin
• 100 ml whipping cream (at least 30% fat)
• 200 g smoked salmon slices
• 1 bunch dill

Instructions

1. 1.

   Cut the smoked salmon into small cubes and mix with the crème fraîche. Fold in the chives and season with salt, pepper, and lemon juice. Soak the gelatin in cold water. Dissolve the gelatin in a pot until it is almost dry, temper it with 3 tbsp of the cream, then stir it into the remaining salmon mixture. Chill for about 30 minutes to set.

2. 2.

   Whip the cream until stiff peaks form, fold it into the cream mixture, and refrigerate for about an hour. Lay the smoked salmon slices overlapping on oiled parchment paper and cut a 10x20 cm rectangle. Fill a piping bag with the salmon cream using a small nozzle and pipe onto the salmon surface. Roll up and chill in the refrigerator for about two hours until firm. Slice into small rolls with a sharp, wet knife and serve garnished with dill.