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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.

74 K 4.2/5 (18 reviews)

50 min.

Easy

9.50 €

4 people

7 Ingredients

Last modified on: February 26^th 2015

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For 4 people, you will need:

1 80 g smoked salmon
2 2 hard-boiled eggs
3 3 tablespoons herbs of your choice
4 1 tablespoon Mustard
5 6 sheets of brick pastry
6 olive oil
7 pepper (optional)
Total weight: 300 grams

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

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Times for this recipe

Preparation: 40 min.

Cooking: 8 min.

All in all: 50 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat the oven to 390°F (200°C).

Cut 80 g smoked salmon into thin julienne ribbons.

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.

Stage 4 - 1 min.

Add 1 tablespoon 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.

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.

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.

Keeping: Eat as soon as they are cooked.

Source: Based on a recipe by Laurent Morel.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	40 RDI=10 %	40 RDI=3 %	30 RDI=4 %	550 RDI=30 %	2,320 RDI: 30 %
Per 100 g	10 RDI=5 %	10 RDI=1 %	9 RDI=1 %	180 RDI=9 %	770 RDI: 9 %
Per person	8 RDI=3 %	9 RDI=1 %	7 RDI=1 %	140 RDI=7 %	580 RDI: 7 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, egg, Mustard, Gluten

How much will it cost?

For 4 people : 9.50 €
Per person : 2.40 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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