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🍽️ Fluffy Salmon and Dill Roll

359 kcal · 30 min · 4 servings

Fluffy Salmon and Dill Roll Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius fan-assisted.
  2. 2. Wash the dill and shake it dry.
  3. 3. Pluck the fine dill tips and chop them finely.
  4. 4. Separate the eggs so you have distinct egg whites and yolks.
  5. 5. Add the egg whites and a pinch of salt to the mixing container.
  6. 6. Insert the whisk attachment and the measuring cup.
  7. 7. Whip the egg whites for two minutes and thirty seconds on speed four until stiff.
  8. 8. Remove the whisk attachment.
  9. 9. Transfer the egg whites into a separate bowl.
  10. 10. Reinsert the whisk attachment into the mixing container.
  11. 11. Add plain cream cheese, the egg yolks, the chopped dill, and a pinch of salt to the container.
  12. 12. Insert the measuring cup and mix the mixture for twenty-five seconds on speed four until creamy.
  13. 13. Add the egg whites back into the mixing container.
  14. 14. Ensure that not too much egg white sticks to the whisk attachment or blade.
  15. 15. Stir the mixture for ten seconds on speed two.
  16. 16. Remove the whisk attachment.
  17. 17. Grease a baking tray with a little oil.
  18. 18. Line the baking tray carefully with baking paper.
  19. 19. Ensure that the edge of the tray is also covered by the paper.
  20. 20. Spread the cream cheese-egg mixture evenly over the tray.
  21. 21. Smooth out the mixture.
  22. 22. Bake the dough in the oven for about twenty minutes.
  23. 23. The dough is ready when it is golden brown.
  24. 24. Extend the baking time if the dough still looks too pale.
  25. 25. Clean the mixing container thoroughly.
  26. 26. Drain the capers.
  27. 27. Pulse the capers in the mixing container with the measuring cup for two seconds using the turbo function.
  28. 28. Push the caper pieces down along the inner wall of the container with a spatula.
  29. 29. Add half of the smoked salmon, roughly torn.
  30. 30. Pulse the mixture for six seconds on speed seven.
  31. 31. Push the ingredients down along the inner wall of the container with the spatula.
  32. 32. Add herb cream cheese, a quarter teaspoon of pepper, a pinch of salt, and a pinch of nutmeg.
  33. 33. Mix everything for fifteen seconds on speed four.
  34. 34. Season the filling to taste with lemon juice, salt, and pepper.
  35. 35. Stir in the seasonings for ten seconds on speed three.
  36. 36. Chill the filling.
  37. 37. Remove the finished dough from the oven.
  38. 38. Let the dough rest for about five minutes.
  39. 39. Roll up the dough together with the baking paper from the long side.
  40. 40. Wrap the roll in a clean kitchen towel.
  41. 41. Let the roll cool down for about thirty minutes.
  42. 42. Unroll the roll.
  43. 43. Remove the baking paper.
  44. 44. Spread the cream cheese cream over the roll.
  45. 45. Leave a strip about two centimeters wide free at the top edge.
  46. 46. Place the remaining smoked salmon at the bottom edge.
  47. 47. Roll everything up again.
  48. 48. Wrap the roll tightly in cling film.
  49. 49. Close the side ends like a candy wrapper.
  50. 50. Chill the roll in the refrigerator for at least two hours before serving.
  51. 51. Slice the roll into about one and a half centimeter thick slices.
  52. 52. Arrange the slices.
  53. 53. Enjoy your meal!

Nutrition per serving