Beetroot roll with lightly salted herring, cream cheese and pickled cucumbers is an appetizer that is bright in taste and color. It perfectly combines soft beetroot sponge cake with delicate cream cheese and lightly salted herring. The most important thing in the recipe will probably be to roll the roll correctly and wait until it is soaked in the refrigerator.

Summary

Ingredients

• Lightly salted herring – 1 pc.
• Beets – 2 pcs. (250 g)
• Eggs – 3 pcs.
• Cream cheese – 300 g
• Pickled cucumbers (small) – 3 pcs.
• Starch (or flour) – 80 g
• Fresh dill – 1 bunch
• Vegetable oil – 1 tbsp + for preparing the mold
• Salt – 1 teaspoon (no slide)
• Sugar – 0.5 teaspoon

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Instructions

1. We prepare the necessary products. Instead of starch, you can take flour. Cucumbers can be used both pickled and pickled. During the preparation process, you will need parchment paper.

   

2. We wash the beets, put in a saucepan, fill with water and cook until tender. (I had two small beets boiled for 40 minutes.) Cool the boiled beets, peel and rub on a fine grater.
3. We divide the eggs into yolks and whites. Add the yolks to the chopped beets. We put the proteins in a separate dish, cover with cling film and put them in the refrigerator for a while. Preheat the oven to 180 degrees.
4. Add 1 teaspoon of salt (without a slide) and 1 tablespoon to the grated beets. a spoonful of vegetable oil.
5. Mix everything thoroughly.
6. Add 80 g of starch (or flour) to the beetroot mixture.
7. Stir the starch with the beets until smooth.
8. Beat the egg whites. When the proteins are slightly foamed, add 0.5 teaspoons of sugar.
9. We continue to beat the whites until a strong, stable foam.
10. Divide the whipped egg whites into three parts. Add one part of the proteins to the beetroot mixture. Mix thoroughly with a spoon, but gently.

    

11. Add the rest of the whipped egg whites to the beets. Mix gently until smooth. The mixture should remain airy.
12. Cover the baking sheet with baking paper. Grease the paper with vegetable oil. Put the beet and egg mixture on a baking sheet.
13. We form a rectangle 28×38 cm in size. We put the baking sheet in an oven preheated to 180 degrees. We bake the beetroot sponge cake for 15-20 minutes, until tender. (The top of the biscuit should not stick to your fingers.)
14. While the biscuit is warm, roll it up and leave to cool on baking paper.
15. Cooking the filling. We wash the dill, dry it and chop it.
16. Cut pickled (or salted) cucumbers into small cubes.
17. Add dill and cucumbers to cream cheese.
18. Mix the filling thoroughly.
19. We clean the herring of entrails and skin. We cut the herring lengthwise into two parts, remove the bones.
20. We unfold the cooled biscuit and evenly grease it with cheese-cucumber filling with herbs.
21. Put the cut herring fillet on one edge of the biscuit.
22. Roll up the roll carefully and tightly, helping with baking paper.
23. Wrap the finished roll in plastic wrap and put it in the refrigerator for at least 1 hour (preferably at night).

    

24. We take the finished roll out of the film and cut into portions. We serve the roll cold. Beetroot roll with herring and cream cheese looks great on the New Year’s table.

Bon Appetit!