|
Cheese stuffed salmon roll 6 servings
600 g salted or cold smoked salmon thinly sliced 6 big spoons of dill 1 big spoon of rose pepper corns 300 g of low fat soft cheese suitable for spreading ½ spoon diced garlic ½ spoon diced ginger Greased baking paper
Fold the salmon slices overlapping each other over greased baking sheet. In a bowl, mix the cheese with garlic and ginger.
Spread the cheese mixture evenly over the salmon slices and sprinkle with dill and pepper corns.
Roll the salmon with the stuffing in it (picture 2) into tight roll (picture 3) using the paper for rolling and as a container.
Close the edges of the roll very tightly and transfer it to the freezer for about 3 hours.
Take the roll from the freezer 15-20 minutes before serving.
Cut the stuffed salmon into thin slices and serve with green salad or potatoes salad.
Garnish with lemon wedges and dill.
Recipe & photos: Husein Turbi
|
