Crispy smoked salmon and herb rolls

Step by step recipe:

  1. 5 min.Crispy smoked salmon and herb rolls : Photo of step #1
    Preheat the oven to 390°F (200°C).

    Cut 80 g smoked salmon into thin julienne ribbons.
  2. 3 min.Crispy smoked salmon and herb rolls : Photo of step #2
    Chop 2 hard-boiled eggs with a knife.
  3. 5 min.Crispy smoked salmon and herb rolls : Photo of step #3
    Chop the herbs (you will need about 3 tablespoonsful) and put these into a bowl.

    I suggest a combination of parsley, chives, coriander and dill, but use what you have available.
  4. 1 min.Crispy smoked salmon and herb rolls : Photo of step #4
    Add 1 tablespoon French mustard, wholegrain if possible.
  5. 1 min.Crispy smoked salmon and herb rolls : Photo of step #5
    Add the salmon julienne...
  6. 1 min.Crispy smoked salmon and herb rolls : Photo of step #6
    ...the chopped hard-boiled eggs...
  7. 1 min.Crispy smoked salmon and herb rolls : Photo of step #7
    ...and mix thoroughly.

    This should not need any extra salt, but you can add pepper.
  8. Crispy smoked salmon and herb rolls : Photo of step #8
    Lay a sheet of brik (or filo) on the work surface, then brush with olive oil.
  9. Crispy smoked salmon and herb rolls : Photo of step #9
    Lay a second sheet on top...
  10. Crispy smoked salmon and herb rolls : Photo of step #10
    ...and brush this with oil as before.
  11. Crispy smoked salmon and herb rolls : Photo of step #11
    Place 2 tablespoonfuls of filling near the edge of the pastry.
  12. 20 min.Crispy smoked salmon and herb rolls : Photo of step #12
    Then roll up neatly.

    Use up all the filling like this.
  13. 3 min.Crispy smoked salmon and herb rolls : Photo of step #13
    Cut the rolls into sections.
  14. Crispy smoked salmon and herb rolls : Photo of step #14
    Push toothpicks (cocktail sticks) through the rolls to stop them unrolling during cooking. Stand them upright on a baking sheet.
  15. 8 min.Crispy smoked salmon and herb rolls : Photo of step #15
    Bake for about 7 or 8 minutes, until the brik or filo sheets are crisp.
  16. Crispy smoked salmon and herb rolls : Photo of step #16
    Serve with a cream cheese with herbs beaten into it like a boursin with garlic and herbs, or a savoury whipped cream with salt and pepper and a little vinegar to add a hint of sharpness.

Remarks:

If possible, serve these crispy rolls piping hot, accompanied by a really cold cheese or savoury cream. The contrast is delightful.

Source:

Based on a recipe by Laurent Morel.

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