Cheese Salmon Roll
Time
Total preparation time: 30 min.
Delicious party cut also for vegetarians. Preparation the day before.
ingredients
- 400 g Gouda
- 125 g soft butter or margarine
- 250 g processed cheese
- 3 hard-boiled eggs
- Chives, pepper, salt
- 200 g smoked salmon
- French white bread
- salad
preparation
- Lay the baking tray with baking paper, cover with cheese slices. The cheese slices let it overlap about 1/2 cm.
- Put the cheese sheet in the preheated (175 ° C) oven until the cheese starts to melt. Do not leave the cheese in the oven too long. Your finished roll does not look so nice when the cheese became bubbly and sweaty.
- For the filling, the butter is first stirred with the processed cheese. Dice the eggs, cut the chives into small rolls and stir.
- Season with pepper and salt and spread the mixture evenly on the cheese tray.
- Your salmon slices cut better into strips and put them across the roll direction, so the salmon does not wrinkle when rolling up and your role is beautifully even and holds together better.
- As with a sponge roll, you start rolling on the short side to make the cut-up roll short and thick, not long and thin. Wrap the roll in foil and put it in the fridge for a long time, preferably overnight.
- The next day, the roll is sliced and served with baguette (or similar) and a leaf of lettuce. I also like to use chard, because you can flatten the sheet as needed.
Tastes fresh and delicious ... the guests are allowed to come!
