Squid roll with salmon mousse is a sumptuous snack for all the holidays. Original, unusual, delicate - there are simply not enough words to describe the divinely delicious roll.
It is necessary
- - 150 g cheese
- - 2 eggs
- - 300 g boiled squid
- - 2 tbsp. l. corn starch
- - 2 tbsp. l. vegetable oil
- - one bunch of dill
- - a small bunch of spinach
- - 100 ml. 33% cream
- - nutmeg
- - 0.3 tsp loosening powder
- For mousse:
- - 140 g of cheese with herbs
- - 150 g baked salmon
- - 1 tsp. horseradish canteen
- - freshly ground white pepper
- - 200 ml. cream 33%
- For filling:
- - 100 g lightly salted salmon
- - 100 g smoked chum salmon
- - 1 PC. fresh cucumber
- - red caviar for decoration
Instructions
Step 1
Take a pot of water and boil the squid, dry it and turn it in a food processor. Finely chop the dill, grate the cheese, beat the eggs with salt, add the butter and beat in a fluffy cream. Gently mix eggs with squid, cheese, dill, sifted baking powder with starch.
Step 2
Cover a baking sheet with parchment and pour the dough, bake in the oven for 5 minutes at 200 degrees, then 10 minutes at 180 degrees. Wash spinach, dry and chop, then stew with cream until tender, season with salt and sprinkle with nutmeg.
Step 3
Turn the finished layer onto another parchment, anoint with spinach and roll into a roll, wrap in parchment and leave to cool. Cut the balik and lightly salted salmon into cubes, cucumber into cubes. Bake a piece of salmon fillet for 10 minutes at 200 degrees.
Step 4
Put baked fillet, horseradish, cream, curd cheese in a blender, pepper, salt and beat until fluffy. Unroll the roll and apply a thick layer of mousse, put fish cubes and cucumber bars on top.
Step 5
Gently roll into a roll, wrap with parchment paper and refrigerate. Before serving, you need to cut it into portions and decorate with caviar with herbs.
