John Myers
Ingredients for 1 servings:
- 1 roll of (to taste) dough from the refrigerated section
- 150 g smoked salmon
- ½ bunch of dill
- ½ cup herb cream cheese
- ½ cup cream cheese with horseradish
- 1 bag of cheese, grated
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
Unroll the puff pastry from the refrigerator and preheat the oven to 200°C (top/bottom heat). Spread one long half of the puff pastry with herb cream cheese and the other with horseradish cream cheese. Tip: Leave a small edge at the top of the widest part of the puff pastry uncoated so that the dough adheres better when rolled up. Spread the salmon evenly over the spread surface. Sprinkle with dill and cheese, if desired. Set at least half of the cheese aside beforehand. Roll up the roll as tightly as possible towards the long side. Now, using a sharp knife, cut the long roll into approximately 3 cm thick swirls. Place the swirls, cut-side down, on a baking sheet lined with parchment paper and place the sheet in the oven. After about 5 minutes, sprinkle the tops of the rolls with the remaining cheese and continue baking – for about 8-12 minutes, depending on the thickness and ingredients. When the cheese is browned and the pastry is crispy on the outside, the rolls are ready. I always do it based on my gut feeling and taste. However, they should be nice and juicy on the inside.
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