Salmon Roulade
Description
A delicious appetizer for any gathering. There are many variations of roll-ups. Salmon, like any red fish, pairs well with cheese, especially soft cream cheese, with cucumbers, with fresh herbs, with zucchini and eggplant. It's hard to imagine a dish that could be ruined by red fish. Serve the cooled roll, sliced into pieces. Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
1. Mix the flour, baking soda, and salt. In another bowl, mix the egg and milk, then combine the contents of the two bowls and mix well.
- 2
Step 2
2. Finely chop the dill and add it to the bowl with the egg mixture; mix.
- 3
Step 3
3. Spread a small portion of the dill on a parchment-lined baking sheet.
- 4
Step 4
4. Pour the prepared egg mixture over the dill and spread it evenly across the entire surface.
- 5
Step 5
5. Place the baking sheet in an oven preheated to 180°C for 10 minutes.
- 6
Step 6
6. Carefully lift the parchment paper and transfer it together with the dough onto a cutting board.
- 7
Step 7
7. Finely chop the spinach with several tablespoons of lemon juice and the zest of one lemon, plus several tablespoons of olive oil. Brush the dough with the prepared mixture.
- 8
Step 8
8. Refrigerate the cream cheese for half an hour ahead of time, then spread it over the spinach layer.
- 9
Step 9
9. Cut the salmon into thin slices and distribute them over the entire sheet.
- 10
Step 10
10. Using parchment paper, roll everything into a roll and refrigerate for 1-2 hours.
- 11
Step 11
11. Slice the roll into thin slices and serve as a cold appetizer.