Salmon roulade II

Ingredients for Salmon roulade II

Instructions for Salmon roulade II

To prepare the Salmon roulade II recipe, please follow these instructions:

The fresh salmon cooked for about 10 min. then the salmon cools.

Isinglass is put to soak in cold water (read the instructions on the package).

The smoked salmon be layered on a piece of wax paper to form a square. It must be approx. 30 cm wide and 15 cm high.

When the cooked salmon has cooled, prepare a salmon mousse.
The salmon into small chunks with a hand mixer. Then add the crème fraîche and season with salt and lemon.

The macerate isinglass knues free from water, and melt over hot water bath or in the microwave. (see package). Then stir the melted gelatin in the salmon mousse.

Salmon mousse lubricated on the smoked salmon (a layer approx. 1 cm).

Next, fold the smoked salmon together around salmon mousse to form a scroll. Use tracing paper to push with. When salmon is rolled together, fold the tracing paper around salmon rouladen, so there are kept together on this.

Salmon in the freezer, and cut be rouladen are then frozen in slices of approx. 2 cm thickness. Served on a plate or platter. Be thawed and ready for serving.

Tips:
When the salmon is to be skræres, this is done approx. 2 hours before serving and be thawed in the refrigerator. Serve with dill cream/dressing and baguettes.