Salmon Roll
Rolls with salmon are a recipe featuring fresh ingredients from the filo dough category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets of white gelatin
- 250 g smoked salmon
- 125 g low-fat quark
- 250 g herb cream cheese
- 2 tbsp sour cream horseradish
- Salt
- black pepper (freshly ground)
- 70 ml whipping cream (at least 30% fat)
Instructions
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1.
Soak the gelatin in plenty of cold water. Finely chop four small salmon slices. Whisk the quark with the cream cheese and horseradish until smooth, season with salt and pepper, then fold in the chopped salmon. Squeeze out excess water from the gelatin and melt it gently over low heat in a small pot. Stir in 2 tbsp of the cream cheese mixture (to temper).
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2.
Quickly stir the prepared gelatin into the remaining cream, whip the cream until stiff peaks form, fold that into the cream cheese mixture, and transfer everything to a piping bag with a large nozzle. Lay the salmon slices flat on plastic wrap in a long rectangular shape so they can be rolled.
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3.
Pipe the cream cheese filling along one side of the salmon area and use the plastic wrap to roll or wrap the salmon with the cream cheese. Refrigerate for at least 2 hours. Cut the salmon-cream cheese rolls into pieces about 2–3 cm long and arrange them on a plate standing or lying down.
