Smoked Salmon Roulade
Smoked salmon filled with cream cheese, sour cream, and fresh dill rolled and shaped into flowers.
Servings: 3 people
Equipment
- cling film
- 2 chopsticks
Ingredients
- 300 grams smoked salmon
- 300 grams cream cheese
- 100 grams sour cream or creme fraiche
- 2 tablespoons dill fresh, chopped
- 1 lemon juiced
- ground black pepper to taste
- sea salt to taste
- 5 green onion
- basil leaves fresh, to garnish
Instructions
- Place an A4-sized piece of plastic wrap on a flat, clean surface.
- Arrange the smoked salmon in a rectangular shape on top of the wrap, ensuring they overlap.
- Mix the cream cheese, sour cream, finely chopped fresh dill, and lemon juice. Add sea salt and pepper to taste.
- Spread the filling onto the smoked salmon. Leave the top 2-3 cm (1-2 inch).
- Roll up the roulade as tightly as you can.
- Place another piece of plastic wrap and arrange four chopsticks on top with space between.
- Roll the roulade again tightly, keeping the chopsticks spaced. Seal tightly and freeze for 1 hour.
- Remove from the freezer. Slice into equal-sized pieces (about 2-3 cm / 1 inch).
- Trim the green onion and slide one onto each skewer.
- Arrange the smoked salmon roulade flowers onto the skewers.
- Top with fresh basil leaves for garnish.
- Serve.
Video
Nutrition
Calories: 550kcal | Carbohydrates: 12g | Protein: 26g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 144mg | Sodium: 1112mg | Potassium: 456mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1866IU | Vitamin C: 23mg | Calcium: 166mg | Iron: 2mg
