Butterdej Snail with Salmon

Ingredients for Butterdej Snail with Salmon

Instructions for Butterdej Snail with Salmon

To prepare the Butterdej Snail with Salmon recipe, please follow these instructions:

The butterdough plates are rolled out and put together to a size of about 20 x 36. The butterdejen is brushed with egg whipped egg and the dill is spread over.

Butter the butter rolled into a thick sausage about 20 cm and cut into about 1 cm thick slices. Put the snails on baking paper on a plate and lightly squeeze and brush with eggs.

Bake in the oven for about 14 minutes at 200 degrees C. alm. Oven and cool.


Cream the cream fry and horseradish together and season with salt and pepper. The cream is whipped to soft foam and turned into the cream.

The snails are put together two and two with horseradish cream and smoked salmon. The dish is decorated with lettuce leaves.