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.
Provided by -Sylvie-
Categories Norwegian
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes).
- Set aside and allow to rest for about 30 minutes.
- Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge).
- Carefully pour the dough into the middle and spread thinly to form a rectangle.
- Bake for about 13 minutes until the edges start to come away from the tray.
- Allow to cool on the tray.
- Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy.
- Season with dill, salt and pepper to taste.
- 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.
- Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this.
- 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.
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diya Rana
[email protected]Just don't.
Ripon Rome
[email protected]This recipe is the worst!
Gary Dube
[email protected]Avoid this recipe at all costs!
Siraj Bilal
[email protected]This recipe is a waste of time and ingredients.
Islam Sayan
[email protected]I would not recommend this recipe to anyone.
Sander Alex
[email protected]This recipe is not worth your time or money. The results were disappointing.
obaid ansari
[email protected]I followed the recipe exactly and the roulade turned out terrible. It was dry and overcooked.
Larry Soule
[email protected]This recipe is definitely not for beginners. It's very time-consuming and the instructions are not very clear.
Mudasir Hussain
[email protected]Overall, I thought this recipe was pretty good. The salmon was cooked well, but the filling was a bit bland.
MOBEEN AHMAD 5426
[email protected]The instructions were a bit confusing, but I figured it out eventually. The roulade was delicious!
Cleriscat Wilguershon
[email protected]I found the roulade to be a bit dry. I think I'll try adding some more sauce next time.
Rohet Parwani
[email protected]This dish is perfect for a special occasion.
Reina Escarlata
[email protected]I substituted smoked salmon for fresh salmon and it turned out great! I also added a bit of dill to the filling.
Thandaza Matshego
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The salmon roulade is so delicious and impressive.
Anna Anna
[email protected]I've never made roulade before, but this recipe made it easy. The step-by-step instructions were really helpful.
Nadeem Haq
[email protected]I made this recipe for a dinner party and it was a showstopper! Everyone raved about it.
SHAY WHITFIELD
[email protected]This dish looks so elegant and delicious! I can't wait to try it.
Gaitri chatri Neharika
[email protected]I was a bit skeptical at first, but this recipe is surprisingly easy to make. The results were impressive - the salmon was flaky and tender, and the roulade was packed with flavor.
Curtis Sterling
[email protected]This recipe is a definite keeper! I've made it twice now and both times it's been a hit with my family. The salmon is cooked perfectly and the roulade is so flavorful and moist.