Smoked meatballs
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Smoked salmon rolls made with the retort technique are a delicious and tasty appetizer. The fresh cheeses will capture your imagination.
Ingredients for four
300g cold smoked salmon slices
Cottage cheese
1 dl unflavoured cream cheese 1 tbsp lemon juice 1 tbsp fresh dill, finely chopped 1 pinch of white pepper salt
Mix the cream cheese ingredients and put in the oven for a few minutes to season.
Place a generous piece of cling film over the cheese. Lay the cold smoked salmon on it in a rectangle so that they overlap each other.
Spread the cream cheese evenly over the salmon.
Wrap the whole thing in a roll of clingfilm, in a retort style.
Fold the clingfilm around the smoked meat roll and screw the ends tightly together to make a caramel-like roll. Place the pötkö in the freezer for half an hour to allow it to harden slightly.
Remove the cling film from the pötkö circle. Cut the smoked salmon rolls into neat wedges and serve. Decorate with dill.
Fish dishes Salmon Scandinavia VHH
