Salmon roulade snacks

A rolled sponge starter with smoked salmon, horseradish and ricotta – light yet tasty!

Ingredients (makes about 20 slices):

2 egg whites
¼ teaspoon salt
1 pinch baking powder
2 egg yolks
60 g flour

Approx. 140 g Mövenpick smoked salmon
100 g ricotta
2 teaspoons horseradish sauce from the bottle
50 ml cream
Salt, freshly ground black pepper
1 bunch of dill
2 tablespoons lemon juice


Preheat the oven to 230 degrees Celsius.

Whisk the egg whites with the salt and baking powder until stiff. Fold in the egg yolks and flour. Spread the mixture out on to a tray 1 cm deep lined with baking paper. Then immediately bake in the middle of the preheated oven for six minutes. Turn the sponge out onto the work top, cover with the tray and leave to cool.

Mix the ricotta and horseradish sauce together well. Whip the cream until stiff and fold in to the ricotta mix. Season with salt and pepper.

Flip the cooled sponge over and remove the baking paper. Spread the ricotta mixture on top. Top with slices of salmon, sprinkle with lemon juice and scatter with dill. Roll up the sponge completely and wrap in cling film. Chill for at least 2 hours.

Before serving, cut the roulade into slides about 1 cm thick and allow to reach room temperature for a short while. Garnish with finely chopped dill.

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