Cheese roll with red fish
4 servings
30 minutes
Cheese roll with red fish is an exquisite recipe of French cuisine, harmoniously combining the richness of hard cheese with the tenderness of lightly salted salmon. This roll, infused with the aromas of fresh herbs, has a soft texture and a piquant taste. The origins of the dish trace back to traditional French techniques where melted cheese becomes an elastic base for refined fillings. Its chilled structure allows for neat portion slices, perfect for festive presentation. Such a roll is an excellent treat for an aperitif or light dinner, especially when paired with crispy salad leaves. Due to its simplicity in preparation and elegant appearance, it will adorn any table.
1
Grate the cheese on a coarse grater. Wash, dry, and finely chop the greens. Mix the grated cheese with half of the greens. Place the mixture in a thick plastic bag, submerge it in a pot of boiling water, holding it with your hand. Cook for 2-3 minutes until the cheese softens.
- Hard cheese: 300 g
- Dill: 1 bunch
- Parsley: 1 bunch
2
Clean the fish from bones and skin, cut into thin long slices. Place the cheese mass in a bag on the table and roll it out into a thin layer. Cut and remove the top part of the bag. Lay the fish slices in rows on the cheese layer, alternating with rows of greens, and roll it up. Cover with plastic wrap. Place under a light press and chill in the refrigerator for 1 hour. Cut into slices and place on lettuce leaves.
- Lightly salted salmon: 300 g
- Dill: 1 bunch
- Parsley: 1 bunch
- Green salad: 1 bunch