Today we will cook snack on festive table — egg roll with red fish and halibut caviar. This snack very tasty, original and interesting primarily for its appearance, thanks to the use of dried nori seaweed and halibut black caviar, which, in combination with red fish, creates an original pattern on the cut.

To prepare it, we need:

List of ingredients:

• 7 eggs
• 150 gr. thick sour cream
• 400 gr. salted trout
• 100 gr. halibut roe or imitation seaweed
• 8 sheets of dried nori seaweed
• 150 gr. mayonnaise (4-5 tablespoons)
• green onion, dill, parsley
• ground black pepper

SNACK ON THE FESTIVE TABLE - Roll with red fish - STEP-BY-STEP RECIPE:

To begin with, we will prepare a thin egg omelette, for this we beat the eggs into a deep bowl, add thick sour cream and mix everything well with a whisk.

Salt this egg-sour cream mixture is not necessary, because. all the remaining products in the roll are quite salty.

Should work homogeneous mass.

We will bake an egg omelette on a baking sheet, which is covered with parchment.

Pour in the egg mixture and spread evenly.

Place the baking sheet in a preheated oven at 170°C (338°F) and bake for 12 minutes. until ready.

While the omelette is baking, prepare the rest of the ingredients.

We chop the greens very finely, I have dill and parsley, and also chop a small bunch of green onions.

Pour all the chopped greens into one bowl and mix it well.

Separately, add caviar, a little freshly ground black pepper to mayonnaise and mix everything well.

In the meantime, our omelette is baked, bring it to golden brown no need, remove the omelet from the pan and let it cool completely.

On a chilled egg omelette, we overlap double sheets of dried nori seaweed with the shiny side up and lightly press them, in the end it took me 8 sheets.

Top with a sheet of parchment paper, and then quickly and confidently turn the omelette over.

Carefully remove the bottom sheet of parchment and evenly coat the egg layer with mayonnaise and caviar.

This recipe uses halibut caviar, but it can be substituted with imitation seaweed caviar.

Pour half the chopped greens on top of the mayonnaise and spread the pieces of any lightly salted red fish over the surface of the omelette with the next layer, and I will show you how to cook it at home in one of the next videos.

In order to get a more beautiful pattern on the cut, I do not lay out the fish over the entire surface, but only from the edge where I start to roll the roll.

We distribute the remaining greens on top of the fish and roll everything into a tight roll.

The finished roll must be tightly wrapped with a sheet of parchment paper or foil and put in the refrigerator for several hours, preferably overnight, and 30 minutes before. before serving, send the roll to the freezer to make it easier to cut.

Unfold the roll and cut it.

This delicious and unusual roll looks great on any holiday table.

He will serve great snack for you and your guests, especially for those who love rolls. it also uses nori sheets and slightly salted red fish.

Prepare this one too. festive snack I will be very happy if you like it!

I wish you all bon appetit!

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SNACK ON THE FESTIVE TABLE - Roll with red fish - VIDEO-RECIPE:

SNACK ON THE FESTIVE TABLE - Roll with red fish - PHOTO

For me, an omelette roll is a wonderful appetizer, perfect for both a festive table and a light snack on weekdays, regardless of the filling.

Whatever you put inside, it will always look elegant and appetizing, and it is cooked very easily and quickly.

I already introduced you to a similar roll, but in the previous recipe its composition was slightly different.

Today I will make it a little differently, but this will not affect the taste and quality at all, in any case, I did not see much difference. The filling, of course, is fundamentally different, this time I decided to use ready-made curd cream with dill and salted red fish.

We will need:

For the omelette:

• 100 grams of mayonnaise
• 4 eggs
• 1 tablespoon flour
• vegetable oil for parchment paper

For filling:

• 200 grams of salted red fish
• 100 grams of ready-made curd cream

First, we measure 100 grams of mayonnaise, in this recipe the proportions are very important, otherwise the omelet may not work out. I have special scales for products for such purposes, they sometimes help me out a lot:

Mix mayonnaise with eggs, beat:

Then add a tablespoon of flour:

And beat everything thoroughly with a fork (or whisk). You need to try to do it efficiently so that there are no lumps.

Carefully pour the finished dough onto a baking sheet with parchment, lightly greased with vegetable oil:

We send it to the oven preheated to 180 degrees for 20-30 minutes.

The omelette is swollen, do not pay attention, this is quite natural for such a composition of the dough:

While we cut the red fish into small plates:

At the same time, be very careful. Even if you purchased fish fillets, bones may come across.

Remove the curd cream from the refrigerator in advance, it should acquire a temperature close to room temperature, so that it is easier to spread it on our cake later.

The omelette is ready, cooled down, you can remove it from the baking sheet, but not from parchment, we will do this at the very end. In the meantime, evenly spread it with curd cream, and distribute the fish on top:

Now, gently, helping with a knife or spatula, we will roll our omelet in the form of a roll:

Let's wrap it up cling film or, like me, pack it tightly in a plastic bag and put it in the refrigerator for an hour:

Let it seize, cool down, become one with the filling.

In principle, in this form, it can lie for much longer. For example, if you want to make such an appetizer the night before, then nothing will definitely happen to it overnight, but for the festive table you will only have to cut and decorate it.

Such a serving will pleasantly surprise and delight all your guests and family, without exception, and there is nothing to say about the taste of the appetizer itself, it is amazing!

Delicate cottage cheese cream with dill and moderately salty red fish in combination with a juicy omelette - the perfect snack even for the pickiest guest!

More recipes:

I want to show you a recipe for a surprisingly simple, but at the same time incredibly tasty and original appetizer - a roll made from an omelette stuffed with cheese, garlic and mayonnaise. Read my detailed recipe with 14 photos.

There are several varieties of this dish. Each of them is distinguished by its uniqueness and unusual taste. Thanks to this article, any housewife can choose a recipe to your taste and budget.

classic roll recipe

Classic variant This dish will please your family and friends, and its preparation will not take much time. Such a roll can be used both as an appetizer and as a main dish. Below will be described how to cook salmon cheese roll (recipe with photo).

For the roll you will need:

• fillet of salmon, trout or any other red slightly salted fish- 300 grams;
• cheese durum varieties(parmesan, maasdam, cheddar, etc.) - 200 grams;
• any fresh herbs to your taste - 30 grams (lettuce, parsley or dill).

The recipe is for six servings.

Roll preparation:

• using a coarse grater, grind the cheese into a small container;
• cut the washed and dried greens;
• add it to the cheese and mix thoroughly;
• heat the cheese with herbs in a water bath over low heat, constantly stir the contents until the cheese turns into a liquid viscous mass;
• leave the mixture to cool;
• cut the salmon into thin pieces;
• spread a transparent cling film on the kitchen table and spread the cheese mass over it to make a flat rectangle;
• put another layer of film on top of the resulting rectangle, roll it thinly with a rolling pin;
• remove the top layer of cling film and put salmon pieces on the finished cheese layer;
• roll up the roll, getting rid of the unnecessary layer of film;
• wrap the resulting roll in a new film and put it in the refrigerator for 30 minutes;
• Take the dish out of the refrigerator and cut into small pieces.

The dish can be garnished with lettuce leaves or a sprig of dill.

Cooking Tips cheese roll with salmon:

• to give the dish a more refined taste, add a small piece of soft cheese to the filling;
• wrap the roll in pita bread, so your dish will become even more appetizing.

Roll with spinach and salmon

With the help of spinach, you can add spice and originality to your dish. Consider the recipe for our favorite roll with salmon and cheese with the addition of this green plant.

Required Ingredients:

• semi-hard cheese (for example, emmental) - 1200 grams;
• spinach - 1200 grams;
• eggs - 24 pieces;
• Philadelphia cheese - 1200 grams;
• slightly salted salmon or salmon - 600 grams;
• spices to taste (black pepper, horseradish, nutmeg).

The recipe is for eight people.

cooking

Before using spinach, put it in a pot of boiling water for a couple of minutes, then immediately pour over ice water. So stay green useful material and vitamins, and the bitter taste will go away. You can also lightly stew spinach leaves in a hot pan. If you are using frozen spinach, then it should be thawed well and left in a colander to drain excess moisture, and then blanch.

Procedure:

• break eggs into a large container, add spinach and spices, mix well;
• preheat the oven to 200 degrees;
• lay on a baking sheet parchment paper, spread the chopped cheese on top in several layers (2-3);
• pour the spinach-egg mixture over the cheese, bake in a well-heated oven for 10 minutes;
• after complete cooling of the resulting product, evenly distribute Philadelphia cheese on its surface, if desired, you can add a layer of horseradish;
• put pieces of salmon on top of cheese and horseradish and roll up a roll;
• wrap the roll in foil and leave in the refrigerator overnight, the next morning the dish will be ready to eat.

with salmon

A roll made from an omelet with the addition of cheese and salmon will make a splash at your holiday. Egg roll is slightly different from the classic one in preparation, the dough is more dense. Thanks to the use of olives in the recipe, the roll acquires an original appearance.

Recipe for egg roll with salmon and cheese:

• slightly salted salmon or other red fish - 300 grams;
• eggs - 4 pieces;
• butter - 70 grams;
• lemon - 1/4;
• mayonnaise - 80 grams;
• flour - 2 tablespoons;
• pitted olives - 10-15 pieces;
• cockerel, dill;
• spices as desired.

The dish is designed for six people.

Procedure:

• break eggs into a container, add mayonnaise, spices and mix well;
• pour flour into the resulting omelette mass, continuing to mix the mass until smooth;
• finely chop the greens, mix it with 2-3 tablespoons of scrambled eggs, cut the olives into rings;
• preheat the oven to 200 degrees, lay parchment paper on a baking sheet, rub it butter;
• evenly distribute the omelet over the paper, put olives in a row on top, next to a row of circles of greens, continue alternating greens and olives;
• bake the omelet layer in the oven for 10 minutes;
• cut the fish into small pieces, mix it with oil, sprinkle lemon juice;
• turn the finished omelette face down and let it cool;
• spread the fish evenly on the cooled omelette and roll the roll;
• Wrap the roll in parchment paper and refrigerate overnight.

In the morning, you can serve the dish to the table.

Diet roll with salmon

This dish is low in calories, it is perfect for those who care about their figure. The easiest recipe for making a roll with salmon and cheese, which even a child can handle.

To prepare it you will need:

• slightly salted salmon or other red fish - 200-250 grams;
• thin lavash- 250 grams;
• processed cheese up to 20% fat - 100 grams;
• any greenery.

The recipe is for four servings.

Cooking:

• cut the fish into small pieces;
• put melted cheese, fish and finely chopped greens on pita bread;
• roll the pita into a roll.

This dish can be served immediately.

Roll with smoked salmon

This recipe uses smoked fish instead of lightly salted. In tandem with creamy salmon becomes even juicier and more satisfying. The recipe for cheese roll with salmon is simple, and the result will exceed all your expectations, you can see this by looking at the photo of the dish.

Required Ingredients:

• smoked salmon or other red fish - 300 grams;
• cream cheese- 200 grams;
• olive oil- 3 tablespoons;
• spices to taste.

The dish is designed for four persons.

Step by step:

• lay parchment paper on a baking sheet, distribute pieces of fish on it right next to each other;
• apply cheese and spices to the fish layer;
• wrap the fish in a roll;
• put the roll in the refrigerator overnight.

You can enjoy the next day ready meal and don't worry about your guests going hungry.

Omelet can not only be fried in a pan! It turns out that from an omelette cake baked on a baking sheet, you can build a spectacular dish - appetizer roll stuffed with cheese, red fish and greens! Such a chic omelette roll will look great on the festive table; guests will reach out together for an addition, and after the banquet they will line up to write down the recipe! And cook this original snack surprisingly simple. Much easier than biscuit roll. And, given that you can vary the fillings as long as your imagination is enough, you can amaze your household and guests with a new taste of your favorite dish every time.

• Time for preparing: 1 hour
• Servings: 8-10

For roll:

• 6 large chicken eggs;
• 100 ml sour cream (any fat content);
• 1/3 tsp salt;
• 50-100 g spinach.

For filling:

• 200 g of cheese;
• 200 g of salted salmon;
• 2 tbsp. l. thick sour cream;
• a small bunch of dill.

The composition of the filling may vary: omelette roll is good with different spreads. Salted cottage cheese with greens Adyghe cheese with garlic and dill; fried carrots with onion and minced liver will also go well with the cake.

Method for preparing an omelette roll stuffed with feta cheese, red fish and greens

After washing the egg shells with soap (to protect against salmonella), break the eggs into a bowl. What I like about this roll is that you don’t need to separate the whites from the yolks and beat with a mixer for a long time, just shake the eggs with sour cream and salt with a fork.

We add spinach to the omelette dough as desired - with green splashes, the cake looks even more spectacular. And useful substances in spinach are preserved even after heat treatment. Suitable for both fresh and frozen.

We prepare fresh spinach as follows: first we lower it for 5 minutes in a bowl with cold water so that the garden soil gets wet from the leaves. Then we catch, carefully rinse the leaves in running water and throw them in a colander, let them dry a little.

Let the frozen spinach thaw and squeeze out the excess moisture.

We cut the spinach not very finely - strips about 1 cm wide.

Add chopped spinach to beaten eggs and mix.

To prepare an omelet roll, it is better to have a silicone mat on the farm: the omelet cake is separated from it more easily than from paper. As a last resort, we take the best, high-quality parchment for baking and carefully grease it with vegetable oil. Although silicone utensils only need to be lubricated the first time they are used, I also lightly grease the mat to make the omelette come off easier.

We heat the oven to 200 ºС. Pour the omelette mass onto a baking sheet covered with a rug and put in the oven. We bake at 200 ºС for 12-15 minutes. When the omelet is ready, take out the cake and let it cool.

While the omelet is chilling, prepare the filling. We rub the cheese on a coarse grater, add a couple of tablespoons of sour cream - so that the filling is easier to spread on the cake. For flavor and elegant green specks, add pure chopped dill, parsley or green onions to the filling.

Salted fish cut into small slices. You can buy ready-made cuts of salmon, or slightly salted salmon, or pickle the fish yourself. For 250 g of red fish fillet, take 1 tbsp. l. salt without top and 0.5 tsp. Sahara. After washing and drying the pieces of fish, salt and sugar, mix well and put under pressure in the refrigerator for 1 day. Then we wash it, dry it - and you can make sandwiches, salads, or such a roll! If you want faster - buy salted bellies, 1 piece is enough for a roll.

Carefully separate the cooled omelet from the rug or parchment. If it is difficult to separate, we hook it with a wide knife.

We distribute the cheese filling over the cake. If it is dry or difficult to smear - add more sour cream.

And on top of the cheese we lay out the pieces of salmon. It is better that they are small: if a long slice of fish comes across, the roll will be difficult to cut.

And fold the cake along the short edge.

Wrapping the roll in parchment or foil, put it in the refrigerator for an hour or two: when chilled, it is easier to cut, because after standing, the roll is compacted.

Cut the roll with a sharp knife dipped in warm water into portioned pieces 1.5-2 cm thick.

What an elegant spring dish!

It is unlikely that someone will cook a roll every day, and even with red fish or caviar. But for a festive table, it is difficult to come up with something more refined than sliced ​​rolls with these useful and expensive additives. Even if the base is a regular fried egg. Despite the festive purpose, preparing the dish is quick and easy. Omelette roll with red fish is another a fish dish, rich in vitamins and proteins, which means that it is not only tasty, but also healthy.

Ingredients

Ingredients for the omelet:

• mayonnaise - 100 grams
• egg - 4 pieces
• flour - 1 tablespoon
• Little vegetable oil to grease parchment paper.

Filling products:

• red fish - 200 grams
• soft creamy cheese - 100 grams.

Cooking

Prepare the recipe in the following order:

1. Mix mayonnaise and eggs with a mixer. While mixing, add flour.
2. Lubricate the parchment paper with oil, put on a baking sheet, pour the egg, bake in the oven for 20 minutes. The omelet will puff up, but this is a natural process.
3. Cut the fish into strips.
4. We take out the cooled omelette from the baking sheet, leaving it in parchment. Lubricate with soft cheese and sprinkle with red fish (you can also use red caviar, or a mixture of red caviar and fish).
5. Twisting the roll, separate it from the parchment.
6. We put, wrapped in cling film, in the refrigerator, where the omelette can stay for several hours (at least one hour).

Before serving, cut the roll into pieces with rings. From above you can put sprigs of greenery. If cut into high cones, you can pierce with skewers.

Tips for this recipe:

• the dish can not be salted, since the egg has a natural salinity, and the red fish is lightly salted, to enhance the taste, you can sprinkle the rolls with red caviar (this is expensive, but we are talking about the festive table);
• to soft cheese you can add finely chopped dill, this will give the filling a vitamin look and change the taste for the better;
• it is better not to open the oven during the preparation of an omelette, the cold air that enters will make egg dough denser, but it should turn out a little airy;
• the egg should not be beaten with additives too much, mix thoroughly enough so that there are no lumps;
• instead of red fish, you can use a different filling, the egg is combined with many products;
• an omelette can be fried in a pan, but then the dish will not have a festive look, it will just be breakfast;
• mayonnaise is better to make homemade, then it will be more useful, especially if it is in olive oil.