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🍽️ Cabbage Rolls with Smoked Fish and Shrimp

76 kcal · 30 min · 4 servings

Cabbage Rolls with Smoked Fish and Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate six large leaves from the savoy cabbage head.
  2. 2. Cut out the hard central ribs from the leaves.
  3. 3. Bring a pot of salted water to a boil.
  4. 4. Cook the savoy cabbage leaves in it for four minutes (this is called blanching).
  5. 5. Remove the leaves and rinse them immediately with cold water to stop the cooking process.
  6. 6. Pat the leaves completely dry with a kitchen towel.
  7. 7. Place a piece of aluminum foil measuring approximately 25 by 35 centimeters on your work surface.
  8. 8. Lay the savoy cabbage leaves flat on the aluminum foil.
  9. 9. Remove the skin from the trout fillets.
  10. 10. Cut the trout fillet into small pieces.
  11. 11. Mix the fish meat with cream cheese and crème fraîche in a bowl.
  12. 12. Soak the gelatin in cold water.
  13. 13. Melt the dripping-wet gelatin in a small saucepan.
  14. 14. Stir the dissolved gelatin into the fish cream.
  15. 15. Blend the entire mixture until smooth.
  16. 16. Season the mixture with fresh dill, lemon juice, salt, and pepper.
  17. 17. Spread the fish cream evenly over the savoy cabbage leaves.
  18. 18. Distribute the shrimp evenly over the fish cream.
  19. 19. Use the aluminum foil to roll the mixture up tightly.
  20. 20. Place the roll in the refrigerator for three hours to let it set.
  21. 21. Remove the aluminum foil from the finished roll.
  22. 22. Slice the roll into pieces about one centimeter thick.
  23. 23. Arrange the slices on baguette slices.

Nutrition per serving