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.
1
Mix the cream and gelatin. Let it sit for 5-7 minutes for the gelatin to swell.
- Cream 20% fat: 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.
- Gelatin: 1 tablespoon
- Cream 20% fat: 100 ml
3
Chop the dill finely.
- Dill: 1 bunch
4
Mix cheese, dill, and cream.
- Cream cheese (Philadelphia): 350 g
- Dill: 1 bunch
- Cream 20% fat: 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.
- Lightly salted Atlantic salmon: 300 g
6
Spread half of the cream filling.
- Cream cheese (Philadelphia): 350 g
7
Place a layer of fish.
- Lightly salted Atlantic salmon: 300 g
8
Spread the remaining half of the cream filling.
- Cream cheese (Philadelphia): 350 g
9
Place pieces of fish on top.
- Lightly salted Atlantic 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.
