Herb roulade with caviar

Name: Herb roulade with caviar
Yield: 6 portion(s)
Ingredients: Freshly ground black pepper; Butter for pan; 1 tbsp Finely chopped dill; 1 tbsp Finely chopped parsley; 1 tbsp Finely chopped chives; 1 pinch Salt; 1.5 dl Chopped spring onions or leek; 100 g Naturel lumpfish ROE from glass; 2 Leaf gelatin; 3 Eggs; 3 dl Crème fraiche 38%; 3 Finely chopped hard-boiled eggs; 4 dl Milk; 50 g Salmon trout ROE; 90 g Wheat flour

Appetizers

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Herb roulade with caviar

		Freshly ground black pepper
		Butter for pan
1	tbsp	Finely chopped dill
1	tbsp	Finely chopped parsley
1	tbsp	Finely chopped chives
1	pinch	Salt
1.5	dl	Chopped spring onions or leek
100	g	Naturel lumpfish ROE from glass
2		Leaf gelatin
3		Eggs
3	dl	Crème fraiche 38%
3		Finely chopped hard-boiled eggs
4	dl	Milk
50	g	Salmon trout ROE
90	g	Wheat flour

Instructions for Herb roulade with caviar

To prepare the Herb roulade with caviar recipe, please follow these instructions:

Preparation: Preheat to 180 & # 1771; º. Line a baking Tin on ca. 30 × 40 cm with wax paper and let the excess hang over the sides of paper. Butter the paper well with soft butter. Blend first 4 ingredients to the dough together, then add the herbs and blend again for a few seconds.
Pour the dough into the mold and behind it in the middle of the oven for about 12 minutes. Remove the paper with pancake from the mold and let Pan cake cool completely.
Stir all ingredients for filling together and taste, if desired. with salt and white pepper. Butter the filling evenly over the pancake to approx. 2 cm from the edges. Roll it together from the long side. Cut the ends off. Style the on ice for up to 1 hour before serving.
Cut into slices and garnish with the salmon ROE arrange on crispy shredded mixed salad.

Tips:
Can be served for vegetarians

Herb roulade with caviar

Ingredients for Herb roulade with caviar

Instructions for Herb roulade with caviar

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