Salmon Horseradish Roulade

Cover a baking tray with parchment paper and grease it. Preheat oven to 160 degrees.

Meanwhile, beat salt and eggs for about 5 minutes until light and thick. Add flour. Add butter at the end. Spread the dough on the prepared baking tray. Bake immediately in a 160°C oven on the second lowest shelf for 20 minutes.

In the meantime, grease a second piece of parchment paper. Turn the sponge cake out onto it while it is still hot and peel off the “old” paper. Weight down the sponge with the baking sheet and let it cool around it, this way the dough will stay nice and wet.

For the first filling, whip the butter or light butter for about 5 minutes to a white cream. Finely chop the salmon and add. Season with lemon skin, pepper and salt.

For the second filling, whip light butter or butter ditto to a whitish cream. Finely chop the dill. Mix in with the cream cheese and horseradish paste. Season with salt and pepper.

Spread half of the sponge cake with smoked salmon cream and half with horseradish cream. Roll up the sponge from the bottom long side.

Refrigerate.

To serve, cut a slice of roulade alternately diagonally from left and right. Offer on lettuce as desired.

Tip: Always use organic lemons for cooking, if possible!

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