Carrot roulade with chili and salmon ham

Ingredients for 1 servings:

• 300 g carrot(s)
• 1 piece(s) ginger, approx. 1 cm
• ½ chili pepper(s)
• 1 tbsp butter
• 100 ml vegetable stock
• some salt
• some black pepper, ground
• 2 tbsp cream
• 4 eggs, size L
• 200 g cheese, grated
• 125 g cream cheese, natural
• 125 g Brunch Paprika Pepper
• 125 g ham (salmon ham)
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 5 hours 10 minutes

Peel the carrots and ginger. Trim the chili. Dice the carrots. Finely chop the ginger and chili. Melt the butter in a small saucepan and sauté the diced carrots, chili, and ginger. Pour in the vegetable stock, season with salt and pepper, and sauté the carrots until soft. Add a little more stock or water if necessary. Then transfer everything (including the remaining cooking liquid) to a blender and puree. This yields a mixture of approximately 250g. Add the cream, eggs, and 100g of the grated cheese and mix well. Preheat the oven to 180°C and line a baking tray with baking paper. Spread the mixture on top and bake for 15 minutes, until set. Sprinkle the remaining cheese over the mixture and bake for another 5 minutes. Let cool. Turn the entire tray over so the cheese is on the bottom. Mix the two cream cheeses together and spread them on the carrot tray. Then top it with salmon ham and sprinkle with parsley. Then roll it tightly from the long side and let it chill in the refrigerator for several hours. Cut into approximately 1 cm thick slices before serving. It goes well with a mixed salad or on buttered baguette. Makes approximately 20 slices.