Salmon and dill oopsie rolls
Ready in: 3:20 h
Preparation time: 25 min.
Created on: 27.03.2019
- Pre-heat your fan oven to 160 °C.
- Wash the dill, shake dry, strip the dill tips and chop them finely.
- Separate the eggs. Put the egg whites and 1 pinch of salt into the blender jug, insert the mixer attachment and, with the measuring beaker in place, beat for 2 minutes 30 seconds/speed setting 4 to form stiff peaks. Remove the mixer attachment and decant the beaten egg whites into a bowl.
- Reinsert the mixer attachment. Put the natural cream cheese, egg yolks, dill and 1 pinch of salt into the blender jug and, with the measuring beaker in place, mix for 25 seconds/speed setting 4 until creamy. Transfer the beaten egg whites back into the blender jug, making sure that not too much goes onto the mixer attachment and knife. With the measuring beaker in place, whisk for 10 seconds/speed setting 2. Remove the mixer attachment.
- Grease a baking sheet with oil, carefully line with greaseproof paper so that it is covered right up to the edge, spread the cream cheese and egg mixture over it, smooth it out and bake in the oven for 20 minutes until golden brown. If it still looks too pale, bake for a little longer. Clean out the blender jug thoroughly.
- Drain the capers, put them into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape down the inside of the blender jug. Add half of the salmon in roughly torn pieces and, with the measuring beaker in place, chop everything for 6 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.
- Add herby cream cheese, ¼ teaspoon of pepper, 1 pinch of both salt and nutmeg, and, with the measuring beaker in place, mix everything for 15 seconds/speed setting 4. Season to taste with lemon juice, salt and pepper, then, with the measuring beaker in place, mix for 10 seconds/speed setting 3, then refrigerate.
- Remove the finished dough from the oven and leave it to rest for 5 minutes, then roll it up in the paper, working lengthways. Wrap the roll in a clean tea towel and leave to cool for 30 minutes.
- Unwind the roll, remove the greaseproof paper and spread with the cream cheese mixture, leaving a 2-cm-wide strip free along the top. Place the rest of the smoked salmon at the bottom end and roll the whole thing up again. Wrap the roll tightly in cling film, twist the side ends closed as though wrapping up a sweet, then chill the roll in the refrigerator for at least 2 hours. Cut into 1.5-cm slices and serve.
Bon appétit with Monsieur Cuisine