Salmon roulade

Ingredients for 1 servings:

• 200 g smoked salmon slices
• 100 g crab, fresh, not frozen
• 125 g cream cheese
• 50 g horseradish
• 100 g sour cream
• 2 sheets of gelatin
• 1 tbsp caviar
• 1 pinch of white pepper
• some lemon zest

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Amuse-bouche, small starter, cold buffet

You should use the largest slices of smoked salmon possible, and cut them yourself if possible. The smaller the pieces, the more difficult the roulade will be to cut later, or it will fall apart. Soak both gelatin sheets. Finely chop the crab, or even better, puree them. Mix with the sour cream, cream cheese, lemon zest, and horseradish until a cream forms, stir in the caviar, and season with white pepper. Then remove the gelatin from the water and gently heat it in a small plastic bowl until it dissolves to lukewarm (I put it in the microwave for 30 seconds). To avoid lumps, whisk a small amount of the cream mixture with the gelatin mixture and then add the rest. Now let the cream cool in the refrigerator for about 90 minutes so it’s easy to handle and doesn’t run. It should be almost completely set. Lay a sheet of plastic wrap on a board and arrange the smoked salmon on top, forming a small rectangle. The salmon slices shouldn’t be too small and should overlap. Spread half to no more than two-thirds of the salmon rectangle very thickly with the cream and refrigerate again for about an hour. Then carefully roll it up. Make it as tight as possible; if necessary, wrap it in cling film several times, tighter each time, to prevent the roll from losing its shape. Then place the roll in the refrigerator for at least two hours, or preferably overnight, to cool. Cut into finger-thick slices to serve.