Salmon Rolls

Ingredients

• 300 g flour
• 1 tsp salt
• 300 g cold butter (cut into pieces)
• 300 g quark
• 1 egg
• 600 g salmon fillet (ready to cook without skin)
• 2 tbsp sherry
• 2 tbsp Soy sauce
• 2 tbsp finely chopped tarragon leaves
• sugar
• 16 slices Parma ham
• 2 yolks
• poppy seeds

Instructions

1. 1.

   Mix flour with 1 tsp salt and spread the cut butter over it. Chop everything with a large kitchen knife, then quickly knead with well-drained quark and egg. Wrap dough in foil and chill for 1 hour. Preheat oven to 180°C (convection).

2. 2.

   Cut salmon into eight finger‑wide strips (~8 cm long). Mix sherry, soy sauce, tarragon and a pinch of sugar; marinate salmon for 30 minutes. Wrap each salmon strip with two slices of Parma ham. Roll dough thin on a floured surface and cut into eight rectangles (≈8×10 cm).

3. 3.

   Place salmon strips on the dough and brush edges with beaten yolk. Fold dough over from the short side, then the long side, pressing edges lightly. Brush tops with beaten yolk and sprinkle poppy seeds. Arrange on parchment‑lined tray and bake 20–25 minutes until golden yellow. Remove, cut each roll crosswise, plate and serve.