Nigiri Sushi With TunaNorwegian Salmon Rolls Nutcracker

Norwegian Salmon Rolls

50 g / 2 oz
150 ml / 5 fl oz
1 tbsp
300 g / 10.5 oz
30 g / 1 oz
100 g / 3.5 oz

3 tbsp
200 g / 7 oz
plain flour
Herb Cream Cheese
horse radish
creme fraiche
pepper, salt
fresh dill
smoked salmon

Serves 12 - 167 cal per serving
Prep-time: 15 min. - Total-time: 120 min.

--> Salmon in Puff Pastry
Norwegian smoked salmon rolls can be kept in the refrigerator for 2-3 days. The taste gets better from day to day. Therefore this recipe is ideal for preparing some time ahead of serving. Combine flour, milk, eggs, oil and salt to make a fairly fluid pancake dough. Allow the dough to stand for at least 30 minutes. Meanwhile set the oven temperature to 200 C / 400 F. Line a large baking tray with non-stick paper. Carefully pour the dough onto the middle of the tray and spread to make a square. Bake for about 13 minutes until the edges start to rise. Allow to cool on the tray. Mix together the cream cheese, horse radish and creme fraiche. Season with salt, pepper and fresh dill. Spread half of the cream over the pancake. Cover with slices of smoked salmon and then spread the rest of the cream on top. Using the baking paper under the pancake roll up the pancake. Refrigerate overnight and then cut into 1 inch slices. Garnish with fresh dill.

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