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.
72 K 4.2/5 (18 reviews)
50 min.
Easy
4 people
7 IngredientsLast modified on: February 26th 2015
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 measures:
Times for this recipe
Preparation: 40 min.
Cooking: 8 min.
All in all: 50 min.
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.
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 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.
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 % |
How much will it cost?
- For 4 people : 9.50 €
- Per person : 2.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Smoked salmon
Like these other recipes: Potatoes with smoked salmon, Avocado and smoked salmon terrine , Salmon and spinach quiche, Creamy cauliflower with smoked salmon, Crab and smoked salmon club sandwiches , ... See them all 13
Sheet of brick pastry
Like these other recipes: Crispy potato and mushroom brik rolls, Crispy prawn rolls, Crispy cheese parcels, Quick Strawberry Millefeuille, Spinach and cashew brik rolls, ... See them all 12
Herbs of your choice
Like these other recipes: Fish in a salt crust, Thin summer tart "à la grecque", Tender tuna, Purple sprouting broccoli and endive salad, Chicken and Avocado Salad, ... See them all 56
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Bistro-style red endive salad, Green Piedmont Salad, Very green mixed salad, Rice and purple-sprouting broccoli salad, Bistro-style cabbage salad, ... See them all 46
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