Beetroot roll with herring
12 servings
60 minutes
Beetroot roll with herring is an elegant combination of vibrant flavors and textures that surprises with its harmony. The roll, made from airy beetroot sponge cake, absorbs the earthy notes of the root vegetable, perfectly complemented by the creaminess of cheese. Herring fillet adds a piquant salty note to the dish, while grainy mustard and fresh green onions provide a subtle aroma and mild spiciness. The history of such rolls traces back to Russian and Northern European cuisine, where the combination of fish and vegetables is appreciated. This roll will be a decoration for any festive table and a pleasant gastronomic surprise. It works wonderfully as an appetizer and can be served either cold or slightly chilled for better flavor release.
1
Prepare all the products.
2
Boil the beetroot in advance, peel it, and grate it on a fine grater.
- Beetroot: 250 g
3
Separate the eggs into whites and yolks.
- Chicken egg: 3 pieces
4
Add a pinch of salt to the egg whites and beat with a mixer until stable foam forms.
- Salt: to taste
5
Add the yolks to the beetroot and mix with a spatula.
- Chicken egg: 3 pieces
6
Sift flour and baking powder into the yolks with beetroot, and mix everything well.
- Wheat flour: 80 g
7
Gently fold in the beaten egg whites in parts.
8
Evenly spread the dough on the baking sheet, smooth it out, place it in the middle of the oven, and bake for 15 minutes at 190 degrees.
9
Cut each herring fillet lengthwise into two pieces.
- Herring fillet: 3 pieces
10
Remove the sponge cake from the oven, let it cool slightly on the tray, turn the sponge cake onto a dry parchment, and remove the parchment it was baked on.
11
Whip the cottage cheese with a mixer, add a little salt and pepper.
- Cream cheese (curd cheese spread): 300 g
- Salt: to taste
- Ground black pepper: to taste
12
Spread a thin layer of cream cheese on the biscuit and smooth it out.
13
Lay the herring fillet along the long edge and spread 2 teaspoons of mustard on the herring.
- Herring fillet: 3 pieces
- Wholegrain mustard: 2 teaspoons
14
Sprinkle with chopped green onions.
- Spring onion: 4 stems
15
Roll the roulade with the help of parchment, transfer it to plastic wrap, wrap it up, and refrigerate for at least 1.5 hours.
16
Cut into pieces 2 cm thick, serve.
