Saturday, December 29, 2012

Salmon roulade

serves 10
100g cream cheese
20ml fresh milk
1 tsp lemon juice
300g smoked salmon, sliced
35g caviar (optional)
shallot, chopped
chive, chopped
2 hardboiled eggs, with yolk and white separated. Grate.
20pcs wafer crispbread
black pepper
corriander leaves for garnish
Combine cream cheese, milk, lemon juice, salt.
Spread cling film on clean table.
Lay salmon pieces till you form a 15cm square
Spread cheese on top of salmon. Roll up firmly. Tie both ends and chill for 30min-1 hr
Slice the roll into 2.5cm thick pieces.
Place on top of wafer crispbread.
Garnish - shallot, egg, corriander leaves, caviar.

No comments:

Post a Comment