Salmon rolls cooked in the oven

Ingredients for 4 servings:

• 500 g wild salmon fillet(s), skinned
• 100 g double cream cheese
• 1 tbsp lemon juice
• e.g. salt and pepper
• 100 g carrot(s)
• 100 g bell pepper(s), red
• 100 g mushrooms
• 100 g onion(s)
• 10 g garlic
• 50 ml white wine
• 300 ml vegetable broth or vegetable stock
• 20 ml soy sauce, dark
• 1 tbsp lemon juice
• 1 tsp, heaped paprika powder, sweet
• 1 tsp white pepper, finely ground
• n. B. Salt
• 1 bunch of parsley
• 1 bunch of dill
• n. B. Clarified butter for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 10 minutes

A festive Sunday dish for the whole family.

Wash the wild salmon fillet, pat dry, season with salt and pepper, and chill for about 30 minutes. Rinse the parsley and dill, pat dry, remove the stems, finely chop, and mix. Wash and trim the carrots and cut into small sticks. Peel and finely dice the onions and garlic. Wash the bell pepper, remove the skin and core, and cut into sticks. Peel and trim the mushrooms and chop them as well. Sauté the chopped vegetables (carrots, bell pepper, mushrooms, onions, and garlic) in clarified butter, stirring frequently, until they begin to brown. Deglaze with the white wine and reduce. Then add the stock and soy sauce, add the pepper and paprika, and mix everything together. Cover and simmer for about 5 minutes, then keep warm. Combine the cream cheese with the lemon juice and 1/3 of the parsley and dill mixture, and season with salt and pepper to taste. Spread the fillet on a work surface lined with cling film and spread evenly with the seasoned cream cheese. Roll the meat tightly in the film and secure the ends. Place the roll in the freezer for about 1 hour. Preheat the oven to 180°C (top/bottom heat). Divide the salmon roll into 4 rolls and place them on a baking tray lined with baking paper. Place the tray on the middle shelf. After about 20 minutes, the salmon rolls should be cooked through and lightly browned. Reheat the sauce, stir in the lemon juice and the remaining chopped leaves, bring to a boil again, and season with salt if desired. The salmon rolls are now ready to serve with the sauce. Serve with mashed potatoes or any type of pasta.