Reje-Lakseroulade

Ingredients for Reje-Lakseroulade

Instructions for Reje-Lakseroulade

To prepare the Reje-Lakseroulade recipe, please follow these instructions:

Start with the Roulad, which is baked in good time, as it will have time to cool off.

Pour butter and flour together into a pan. Sprinkle with milk and cream while still whipping and cook for a few minutes.
Take the pot off the heat. Pour all the vinegar from the thinned spinach and chop it, stir it in the pan with egg yolks, baking soda and herb salt.
Whip the whites stiff and turn them gently into the mixture. Spread the batter on a well-baked baking paper in a frying pan (about 30x 40 cm.)
Behind the roulade bottom at 220 degrees for 20-25 minutes. Lift the baking paper with the baked bottom of the pan and allow to cool under a moist cloth.

Fill: Pour creme fraice and mayonnaise together and spread it on the bottom. Sprinkle with finely chopped dill and chives. Chop most of the prawns and salmon roughly (store a few shrimps for decoration)
And benefit the chopped fish on the bottom. Roll the bottom of a roulade. Pack it in a plastic foil and put it in the fridge for a couple of hours (tastes best if it's over night)
Cut the roulade into slices and decorate with whole prawns, lemon and green.
Server with hot flutes