Salmon and Cream Cheese Roll

6 servings

240 minutes

An improved version of a fish roll in pita bread. This appetizer will be more colorful and juicier than its predecessor due to the creamy jelly in which the fish pieces will bask.

Energy value per serving

• Calories: 288.3
• Proteins: 16.8g
• Fats: 23.9g
• Carbohydrates: 3g

Ingredients

• Lightly salted salmon: 300 g
• Philadelphia cheese: 350 g
• Gelatin: 1 tbsp
• Cream 20%: 100 ml
• Dill: 1 bunch

Cooking steps

1. Mix the cream and gelatin. Let it sit for 5-7 minutes for the gelatin to swell.

   Required ingredients:

   • Cream 20%: 100 ml
   • Gelatin: 1 tablespoon

2. Heat the water almost to boiling. Place the container with gelatin and cream in hot water, stirring until the gelatin is completely dissolved.

   Required ingredients:

   • Gelatin: 1 tablespoon
   • Cream 20%: 100 ml

3. Chop the dill finely.

   Required ingredients:

   • Dill: 1 bunch

4. Mix cheese, dill, and cream.

   Required ingredients:

   • Philadelphia cheese: 350 g
   • Dill: 1 bunch
   • Cream 20%: 100 ml

5. Line a mold (approximately 20x10x10 cm) with food wrap, letting the edges hang over by 10 cm. Layer pieces of fish on the bottom overlapping.

   Required ingredients:

   • Lightly salted salmon: 300 g

6. Spread half of the cream filling.

   Required ingredients:

   • Philadelphia cheese: 350 g

7. Place a layer of fish.

   Required ingredients:

   • Lightly salted salmon: 300 g

8. Spread the remaining half of the cream filling.

   Required ingredients:

   • Philadelphia cheese: 350 g

9. Place pieces of fish on top.

   Required ingredients:

   • Lightly salted salmon: 300 g

10. Fold the edges of the film to completely cover the fish. Place in the refrigerator for 3-4 hours. Before serving, slice the roll into pieces 1-1.5 cm thick.