Norwegian Salmon Roulade Recipe

Name: Norwegian Salmon Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup flour (50gr); 5 fluid ounces milk (150ml); 2 eggs; 1 tablespoon oil; salt, to taste; 11 ounces cream cheese with herbs (300gr); 1 ounce horseradish cream (30gr); 3 1/2 ounces creme fraiche (if you can't find any, sour cream should work); salt, to taste; pepper, to taste; 3 tablespoons fresh dill, chopped; 7 ounces smoked salmon, sliced thinly (200gr)

Servings: persons

1/3 cup flour (50gr)
5 fluid ounces milk (150ml)
2 eggs
1 tablespoon oil
salt, to taste
11 ounces cream cheese with herbs (300gr)
1 ounce horseradish cream (30gr)
3 1/2 ounces creme fraiche (if you can't find any, sour cream should work)
salt, to taste
pepper, to taste
3 tablespoons fresh dill, chopped
7 ounces smoked salmon, sliced thinly (200gr)

1
Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes).
2
Set aside and allow to rest for about 30 minutes.
3
Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge).
4
Carefully pour the dough into the middle and spread thinly to form a rectangle.
5
Bake for about 13 minutes until the edges start to come away from the tray.
6
Allow to cool on the tray.
7
Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy.
8
Season with dill, salt and pepper to taste.
9
Spread half of the mix onto the cold baked dough, cover with a layer of smoked salmon and then spread the rest of the cheese mix on top.
10
Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this.
11
Cover with cling film and chill well. It's best to leave it in the fridge overnight, before cutting it into 3/4 inch thick slices using a very sharp knife.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup flour (50gr), 5 fluid ounces milk (150ml), 2 eggs, 1 tablespoon oil, and more.

Yes, Norwegian Salmon Roulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Norwegian Salmon Roulade

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