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Norwegian Salmon Roulade

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)85.9942
Energy (kCal)1735.0855
Carbohydrates (g)64.7603
Total fats (g)127.7753
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes). | 2. Set aside and allow to rest for about 30 minutes. | 3. Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge). | 4. Carefully pour the dough into the middle and spread thinly to form a rectangle. | 5. Bake for about 13 minutes until the edges start to come away from the tray. | 6. Allow to cool on the tray. | 7. Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy. | 8. Season with dill, salt and pepper to taste. | 9. Spread half of the mix onto the cold baked dough, cover with a layer of smoked salmon and then spread the rest of the cheese mix on top. | 10. Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this. | 11. Cover with cling film and chill well. It's best to leave it in the fridge overnight, before cutting it into 3/4 inch thick slices using a very sharp knife. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 1/3 cup 192.76 42.2018 3.1337 0.7479
    milk 5 fluid - - - -
    egg 2 143.0 0.72 12.56 9.51
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    salt - - - -
    cream cheese 11 ounces 919.9575 10.9148 22.1414 89.1891
    horseradish cream 1 ounce 25.2167 0.0 5.61 0.1417
    creme fraiche 3 1/2 ounces 25.2167 0.0 5.61 0.1417
    salt - - - -
    pepper - - - -
    dill 3 tablespoons chopped 60.39 10.9237 3.1639999999999997 2.8789
    salmon 7 ounces smoked sliced 281.6333 0.0 39.3493 12.5743

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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