This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
4 people
7 IngredientsLast modified on: February 26th 2015
For 4 people, you will need:
- 1
2.8 oz 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)
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: Salmon rillettes, Cubed salad, Creamy cauliflower with smoked salmon, Salmon and spinach quiche, Scandinavian cocktail, ... See them all 13
Sheet of brick pastry
Like these other recipes: Algerian brik rolls, Crispy cheese parcels, Spinach and cashew brik rolls, Crispy potato and mushroom brik rolls, Crispy spinach rolls, ... See them all 12
Herbs of your choice
Like these other recipes: Avocado and smoked salmon terrine , Chicken and avocado bagels, French bean salad with vinaigrette , Beetroot and fried chicken salad, Green and red salad with sardines and eggs mimosa, ... See them all 57
Hard-boiled egg
You can get more informations, or check-out other recipes which use it, for example: Salade Niçoise, Spinach parmentier, Green Piedmont Salad, Mimosa eggs, Piedmont salad, ... See them all 46
Other recipes you may also like
Rice and zucchini salad with paprika
For this very quick salad recipe, we tie together cooked rice and diced zucchini with a paprika mayonnaise.October 22th 202316 K 20 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.December 31th 2013262 K4 1 hour 35 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013674 K5 20 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under...June 6th 2012338 K 24 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.