Smoked Salmon Roll with Butter Cream

Name: Smoked Salmon Roll with Butter Cream - Iulia P.
Ingredients: 1 fresh broccoli; 4 eggs; 2 tablespoons flour; 2 tablespoons starch; 100 g mayonnaise (approximately 2 heaping tablespoons); 1/2 bunch of fresh parsley; 1/2 bunch of fresh dill; 100 g green olives stuffed with red peppers; 250 g herb cream cheese or herb butter; 300 g smoked salmon fillet; lemon juice; salt; pepper; freshly ground

Over - Smoked Salmon Roll with Butter Cream by Iulia P. - Recipia

Wash the broccoli under a stream of cold water, then break it into small florets, trimming the stalks to achieve an even consistency. Place the broccoli florets in boiling water to which you have added salt, letting them soften for a few minutes. It is essential that the vegetables remain firm, so do not leave them on the heat for too long. After they are cooked, remove them and let them drain, then cool them under a stream of cold water to stop the cooking process. Meanwhile, prepare the egg mixture. In a bowl, mix the yolks with the flour and starch, adding the mayonnaise and finely chopped herbs. Season the mixture with salt and pepper to taste, ensuring you achieve a smooth and flavorful texture. In another bowl, beat the egg whites with a pinch of salt until you obtain a stiff, glossy foam. It is important not to add the egg whites directly into the yolk mixture, but to carefully fold them in using a technique of turning over, to preserve the air in the foam. Prepare a tray lined with baking paper. Pour the mixture into the tray and level it with a spatula to create an even layer. On the surface of the batter, distribute the broccoli florets and sliced olives, alternating them carefully to create an attractive appearance. Preheat the oven to 180 degrees Celsius and place the tray inside, allowing the base to bake for about 8-12 minutes, or until cooked but not browned. Once the base is ready, remove the tray from the oven and turn the base onto a baking sheet, ensuring that the side with broccoli and olives is facing down. Spread the cream cheese over the entire surface of the base while it is still warm, for easier spreading. Place the salmon fillets along the base, drizzling them with a little lemon juice to enhance the flavors. Roll the base tightly, using the baking paper to help, ensuring that the roll remains compact and does not break. Wrap the ends of the roll and refrigerate for at least 2 hours; ideally, leave it overnight to firm up. When you are ready to serve, cut the roll into equal slices and arrange them on a platter. The broccoli roll with salmon and cream cheese will not only be delicious but also a true feast for the eyes, perfect for any special occasion or gathering with friends. Bon appétit!