250 g thin slices of cold-smoked salmon
100 ml cream
50 ml smooth, soft quark
100 ml sour cream
5 cm piece of leek (white part)
¼ tsp black pepper
(¼ tsp lemon pepper)
3 sheets of gelatine
1 tbsp lemon juice
100 g salmon roe
chopped fresh dill
Whip the cream until soft peaks form. Soften the quark and mix in the sour cream, finely chopped leek and peppers.
Soak the gelatine sheets in cold water for 10 minutes. Bring the lemon juice to the boil. Squeeze the excess water out of the gelatine sheets
and dissolve them in the hot juice. Let the juice cool down a bit, then pour it in the quark mixture in thin stream, beating thoroughly to avoid the forming of lumps.
Finally gently fold in the whipped cream and the salmon roe.
Place the salmon slices on a sheet of plastic wrap, so that they form a flat square about 30 cm long and 20 cm wide.
Spread the quark-cream filling evenly on top of the salmon square, leaving about 1½ cm wide strip uncovered on the other longer side.
Place the salmon and the filling in refrigerator until the filling has set a little. Sprinkle some chopped dill on the filling. With the help of the plastic wrap,
roll up the salmon sheet with the filling, like making a jelly roll, starting with the longer side covered with the filling.
Wrap the roll in plastic and let set overnight in refrigerator. Cut the roll with a sharp knife in 1 - 1½ cm wide slices. Serve as cold hors d'uvre or with boiled new potatoes.
The salmon roulade can also be frozen, wrapped tightly in plastic and foil. About 1 hour before serving, place the frozen, unwrapped roulade in refrigerator until it has softened enough to be sliced. Serve immediately.
Makes 15 - 20 slices.
FROZEN SALMON ROULADE
150 g thin slices of gravlax or cold-smoked salmon
125 smooth, soft quark
75 g crème fraîche
25 ml chopped fresh dill
½ tsp paprika powder
1 tsp sugar
1 tsp lemon pepper or black pepper
½ tbsp lemon juice
1 garlic clove
Place the salmon slices on a sheet of plastic wrap, so that they form a flat square about 20 cm × 20 cm in size. Mix together
the quark and the crème fraîche, add the finely chopped garlic clove and dill, paprika, sugar, pepper and lemon juice.
Spread the filling evenly on top of the salmon square.
With the help of the plastic wrap, tightly roll up the salmon sheet with the filling, like making a jelly roll.
Wrap the roll in plastic and place in freezer to harden, for about 1 hour. Cut the slightly frozen roll in slices and serve as hors d'uvre with cooked potatoes.
SALMON ROULADE WITH BLUE CHEESE
8 thin slices of cold-smoked salmon
175 g creamy blue cheese
2 tbsp crème fraîche
Let the cheese soften in room temperature. Finely crush the cheese with a fork, add the crème fraîche and mix until smooth.
Place two salmon slices on a sheet of plastic wrap and spread with a layer of the cheese mixture. Repeat with the other salmon slices and the rest of the filling.
With the help of the plastic wrap, tightly roll up the salmon slices with the filling, like making a jelly roll. Wrap the rolls in plastic and place in
refrigerator to set. Cut the rolls in slices with a knife dipped in hot water. Serve as cold hors d'uvre.
Serves 4 - 6.