Norwegian Salmon Roulade

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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)

Recipe

• 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.