Summary

Ingredients

• 1 point puff pastry, rolled (cooling shelf)
• 200 g salmon, smoked, sliced
• 2 egg whites
• 100 g cream cheese or crème fraiche
• salt and pepper
• 1 dash cream
• 1 slice (s) toast if required
• 125 g salmon (smoked stremel salmon in one piece)
• 2 egg yolks, whisked
• dill
• Lemon juice
• possibly onion powder or 1 chopped onion if necessary

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Instructions

1. For the fish farce, finely puree 200 g smoked salmon with egg white, cream cheese, spices and cream (if you don`t have an onion hater in your family, you can stir in a finely chopped onion instead of the onion powder). Depending on the consistency, mix in a slice of toast. Season to taste as required.
2. Roll out the puff pastry and spread the farce on top. Now peel off the skin of the stremel salmon and cut in half lengthways. Place on the outside edge of the puff pastry so that the whole side is covered with salmon. Now roll up the puff pastry and place on a baking sheet lined with baking paper. Brush the roll with whisked egg yolk
3. Bake in a preheated oven at 200 ° C for about 30 minutes. Cut open immediately and serve.
4. The roll tastes delicious both as a starter on a bed of lettuce and as a main course with white wine sauce and potatoes.
5. Tips: If you can`t get Stremel salmon, you can`t put half of the smoked salmon in the fish farce, but place it directly on the puff pastry. But then only use one egg white.
6. It looks very nice and festive when you cut stars or hearts out of the puff pastry and cover the roll with them before baking.