A sumptuous festive snack is a roll with salmon and herbs. Original, unusual, porous, delicate - all this can be said with confidence about this dish. The crust turns out to be soft, the fish filling has a sour cream flavor. This dish is usually eaten first.
It is necessary
- - sour cream - 150 g;
- - egg white - 3 pcs;
- - dill - 60 g;
- - egg yolk - 3 pcs;
- - wheat flour - 25 g;
- - ground black pepper - 1/3 tsp;
- - lightly salted trout - 200 g;
- - parsley - 30 g;
- - Parmesan - 60 g;
- - milk - 175 ml;
- - butter - 25 g.
Instructions
Step 1
Melt the butter in a saucepan. Then add flour to the butter and stir it in brisk strokes with a whisk. Pour in a thin stream of milk, and then, stirring occasionally, bring the mixture to thicken over low heat. When thickened, remove from heat.
Step 2
Add finely grated Parmesan, egg yolks and mix well. Add finely chopped greens to the mixture and mix again.
Step 3
Whisk the whites until firm foam. Gently mix the whites and curd. Mix gently.
Step 4
Cover a baking sheet with parchment, pour the prepared mass on it. Preheat the oven to 180oC and with the baking sheet inside, bake for 15 minutes. While baking, cut the salmon into small pieces.
Step 5
Mix greens, sour cream and pieces of salmon, add pepper to taste. Remove the baking sheet from the oven. Let the cake cool. Sprinkle the crust with grated cheese.
Step 6
Spread the fish filling evenly over the whole cake. Gently roll the cake into a roll and let stand for 15 minutes. This is necessary for it to hold together better. Serve the finished roll with salmon and herbs, cut into portions.
