Ingredients
-
1/3
-
5
-
2
-
1
-
-
11
-
1
-
3 1/2
-
-
-
3
-
7
-
-
-
Directions
Norwegian Salmon Roulade, This was posted for the Zaar World Tour 2006! I adapted the recipe from www marions-kochbuch de Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance The flavours blend and really come out after a day or two Prep time does not include time it takes to chill , Wow! This was really good! I got smoked salmon and trout from a little shop that only does smoked fish The omlette is amazing! I’ve had similar dishes out but had no idea how to get the egg wrapper I left out the horseradishsince DD doesn’t like it and used Sylvie’s Creme Fraiche since we don’t have creme freche available here (I only found it in a deli once) DH and DD are salmon addicts, so I know I’ll be making this a lot!, This was posted for the Zaar World Tour 2006! I adapted the recipe from www marions-kochbuch de Let me know how you like it! It will keep, wrapped, for 2-3 days in the fridge, which makes it a good dish to serve at parties, as you can prepare it in advance The flavours blend and really come out after a day or two Prep time does not include time it takes to chill
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Steps
|
1
Done
|
Mix the Milk, Eggs, Flour, Oil and a Pinch of Salt to Make a Runny Dough (just Like European Style Pancakes). |
|
2
Done
|
Set Aside and Allow to Rest For About 30 Minutes. |
|
3
Done
|
Cover a Large Oven Tray With Baking Paper (the Kind That Comes With Your Oven and Has a Slightly Raised Edge). |
|
4
Done
|
Carefully Pour the Dough Into the Middle and Spread Thinly to Form a Rectangle. |
|
5
Done
|
Bake For About 13 Minutes Until the Edges Start to Come Away from the Tray. |
|
6
Done
|
Allow to Cool on the Tray. |
|
7
Done
|
Mix the Cream Cheese, Horseradish and Creme Fraiche Until Smooth and Creamy. |
|
8
Done
|
Season With Dill, Salt and Pepper to Taste. |
|
9
Done
|
Spread Half of the Mix Onto the Cold Baked Dough, Cover With a Layer of Smoked Salmon and Then Spread the Rest of the Cheese Mix on Top. |
|
10
Done
|
Carefully Roll the Whole Thing Up, Starting With the Long End, to Form a Roulade. the Baking Paper Should Help You to Do This. |
|
11
Done
|
Cover With Cling Film and Chill Well. It's Best to Leave It in the Fridge Overnight, Before Cutting It Into 3/4 Inch Thick Slices Using a Very Sharp Knife. |
