Crispy smoked salmon and herb rolls
This recipe is for rolls of brik or filo pastry with a filling of smoked salmon, eggs, herbs and mustard. These are cut into sections before being cooked in the oven.
40,1544.1/5 for 17 ratings
Grade this recipe: Last modified on: February 26th 2015
For 4 people, you will need:
- 0
80 g smoked salmon - 1
2 hard-boiled eggs - 2
3 tablespoons herbs of your choice - 3
1 tablespoon French mustard - 4
6 sheets of brick pastry - 5
olive oil - 6
pepper (optional) - Total weight: 300 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 40 min. | 8 min. | 48 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Eat as soon as they are cooked.Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
Chop 2 hard-boiled eggs with a knife.
Stage 3 - 5 min.
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.
I suggest a combination of parsley, chives, coriander and dill, but use what you have available.
Stage 4 - 1 min.
Add 1 tablespoon French mustard, wholegrain if possible.
Stage 5 - 1 min.
Add the salmon julienne...
Stage 6 - 1 min.
...the chopped hard-boiled eggs...
Stage 7 - 1 min.
...and mix thoroughly.
This should not need any extra salt, but you can add pepper.
This should not need any extra salt, but you can add pepper.
Stage 8
Lay a sheet of brik (or filo) on the work surface, then brush with olive oil.
Stage 9
Lay a second sheet on top...
Stage 10
...and brush this with oil as before.
Stage 11
Place 2 tablespoonfuls of filling near the edge of the pastry.
Stage 12 - 20 min.
Then roll up neatly.
Use up all the filling like this.
Use up all the filling like this.
Stage 13 - 3 min.
Cut the rolls into sections.
Stage 14
Push toothpicks (cocktail sticks) through the rolls to stop them unrolling during cooking. Stand them upright on a baking sheet.
Stage 15 - 8 min.
Bake for about 7 or 8 minutes, until the brik or filo sheets are crisp.
Stage 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 475 Kcal or 1,989 Kj | 29 gr | 37 gr | 24 gr |
| 24 % | 11 % | 3 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 158 Kcal or 662 Kj | 10 gr | 12 gr | 8 gr |
| 8 % | 4 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 119 Kcal or 498 Kj | 7 gr | 9 gr | 6 gr |
| 6 % | 3 % | 1 % | 1 % |
How much will it cost?
- For 4 people : 9.47 €
- Per person : 2.37 €
Note : These prices are only approximate.
Source
Based on a recipe by Laurent Morel.More recipes?
This recipe uses (among others) | Smoked salmon: You can check-out other recipes which use it, like for example: Scandinavian cocktail, Crab and smoked salmon club sandwiches , Surprise bread, Salmon rillettes, Smoked salmon sacristains, ... All |
| Sheet of brick pastry: You can check-out other recipes which use it, like for example: Quick Strawberry Millefeuille, Crispy cheese parcels, Crispy potato and mushroom brik rolls, Feta and spinach brik pie, Algerian brik rolls, ... All |
| Herbs of your choice: You can check-out other recipes which use it, like for example: Avocado "tarte fine", Fish in a salt crust, Avocado with gravlax, Greek salad, Avocado with Tuna, ... All |
| Hard-boiled egg: You can get more informations, or check-out other recipes which use it, for example: Mimosa eggs, Piedmont salad, Salade Niçoise, Fresh spinach with cream, White asparagus salad, ... All |
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