Salmon roll with watercress and flutes

Ingredients for Salmon roll with watercress and flutes

Instructions for Salmon roll with watercress and flutes

To prepare the Salmon roll with watercress and flutes recipe, please follow these instructions:

Salmon, egg, cream cheese and creme fraiche are mixed and stirred together with the bulbs.

Place the salmon slices on a piece of plastic film on top of a large piece of staniol, so that the slices are perfectly close together without space. Distribute the mixture from the blender in addition to rolling along with the plastic film. Slide the ends of the film and pack the roll into the staniol.

The roll is placed in the freezer (possibly refrigerator if it takes longer before the dish is to be served) for 10-15 minutes.

Serving: Grab the roll and gently cut it into slices. These are served on the plate, with wells and possibly. A salad leaf. Flutes with butter are given to.