Smoked salmon mousse to hearty rose rolls

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Roughly dice 200 g salmon, add 200 g cream cheese and puree. Add 400 g cream cheese, mustard and honey and mix to a smooth cream. Season with pepper. Squeeze the gelatine, dissolve and mix with lemon juice. Pour the gelatine into the salmon mousse while stirring. Chill the mousse for about 10 minutes. Finely dice 100 g salmon. Wash the dill, shake dry and chop finely, except for a little for garnishing. Fold the salmon and dill into the mousse and place in a silicone box mould (approx. 1 litre capacity, approx. 10 x 24 cm). Smooth and cover and leave to cool overnight. The next day, briefly place the mousse in the mould in hot water and turn it out onto a plate. Cover the mousse with 200 g salmon slices, press lightly and refrigerate again for about 1 hour. For the rose rolls, grease the hollows of a rose muffin tin (12 hollows of 90 ml each) well and dust with flour. Mix flour and baking powder in a mixing bowl. Add eggs, milk, oil, salt and sugar and mix. Spread the dough into the wells and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. Let the rose rolls rest in the pan for about 5 minutes, then turn out of the pan and let them cool down. Cut salmon mousse into slices, arrange on a large plate and garnish with the remaining dill, lemon and basil. Serve with the rose rolls

2. 2

   waiting time approx. 13 hours

3. 3

   Per slice of salmon mousse approx. 630 kJ, 150 kcal. E 10 g, F 11 g, KH 3 g

4. 4

   Per roll approx. 710 kJ, 170 kcal. E 5 g, F 7 g, KH 22 g

Nutrition Facts

KCAL
170 kcal

CARBS
22 g

FATS
7 g

PROTEINS
5 g