Beet cream salmon rolls

Name: Beet cream salmon rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Amuse-gueule
Ingredients: 8 slices of smoked salmon La Petite Fabrique du Saumon Fumé®; 120 g cooked beet; 350 g of fresh goat cheese; 10 cl of cold liquid fresh cream; salt and pepper; 2 branches of dill; pink berries; 25 g spinach; 100 g of wheat flour T55; 25 g of maizena; 2 eggs; 25 g butter; 1 yogurt; 5 g dehydrated baker's yeast; 1/2 teaspoons of salt; 1 tablespoons of neutral oil for cooking

Total time: 35 min
servings: 6 servings
Dish type: Appetizer

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Contains glutenContains milkContains eggsContains fishPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

20 min

Cook

15 min

Total time

35 min

Ingredients

servings

8 tranche 8 slices of smoked salmon La Petite Fabrique du Saumon Fumé®
120 g 120 g cooked beet
350 g 350 g of fresh goat cheese
10 cl 10 cl of cold liquid fresh cream
salt and pepper
2 2 branches of dill
pink berries
25 g 25 g spinach
100 g 100 g of wheat flour T55
25 g 25 g of maizena
2 2 eggs
25 g 25 g butter
1 1 yogurt
5 g 5 g dehydrated baker's yeast
1 1/2 teaspoons of salt
1 c. à soupe 1 tablespoons of neutral oil for cooking

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This recipe is broken down into 9 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.

Method

1
Prepare the salmon rolls with beet: mix the beet and 40 g of fresh cream to obtain a fine purée.
2
Add the fresh cheese, salt and pepper.
3
Whisk the liquid fresh cream, add to the fresh cheese with beet.
4
Place 2 slices of head-to-be salmon to form a rectangle on a food film sheet.
5
On each salmon rectangle, spread 1⁄4 of the mixture leaving 1 cm of salmon on the top edge.
6
Roll the salmon over the cream by helping with the food film, roll it all in the film and tighten on either side. Reserve the small boudins thus formed in the refrigerator.
7
Prepare green blinis: mix yogurt and blender spinach to get a green yogurt.
8
Tied the mixture.
9
Mix the flour and maizena and divide them into two bowls.
10
In bowl 1, pour the yeast and yogurt, mix well.
11
Melt the butter.
12
Separate the yolks from the egg whites. In bowl 2, add the egg yolk, butter, salt, mix well.
13
Mount the whites in snow.
14
Gather the two bowls and gently incorporate the snow whites.
15
In a lightly oiled hot pan using absorbent paper, cook small blinis about 4-5 cm in diameter.
16
When serving, cut the rolls into 3 cylindrical sections. Remove the food film.
17
Place the salmon and beet rolls on a small blinis. Decorate with a pink berry plump. Serve immediately.

Source : marmiton

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