Roll with salmon on the test parmesan

Roll with salmon on the test parmesan.

To roll:
50 g butter
50 g parmesan cheese (grate)
1.5 tablespoons flour
175ml milk
3 eggs (divided into whites and yolks)
Nutmeg and salt on the tip of a knife
For filling:
300 grams of salted salmon
200 g of cream (20%)
Dill

Prepare the dough:
The dipper, melt the butter, add flour and stir quickly whisk until thick cream (it only takes a few seconds). Pour a thin stream of cold milk and stir whisk until the mixture thickens to the consistency of thick cream. Remove from heat, add the egg yolks one at a time, all the time to interfere with a whisk. Pour the cheese, salt and nutmeg. Protein shake up with a pinch of salt in a solid foam, mix with whites into batter movements from the bottom up.

Lay a good baking parchment, pour the dough and flatten.
Bake at 180 ° C in 13 minutes.
Take the baking sheet, cover with a clean towel cake and immediately roll with him in the roll.
While the roll cools, prepare the filling:
Cut the fish into thin slices, mix with sour cream and chopped dill.
Roll deploy, lay across the surface of the filling and roll up, try to roll as tightly as possible.
Wrap in foil and roll away to feed in the refrigerator.

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