How To Cook Egg Roll Stuffed With Sour Cream And Smoked Trout - Recipe

Author: Victoria Aly Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Egg Roll Stuffed With Sour Cream And Smoked Trout - Recipe

Learn how to cook "Egg roll stuffed with sour cream and smoked trout". Delicious recipe.

Necessary products

For the roll:

25 grams of butter
25 grams of flour
175 milliliters of milk
3 eggs
50 grams of parmesan
salt, pepper, green spices

For the stuffing:

250 milliliters of high-fat sour cream
120 grams of cold smoked trout
dill to taste
1 teaspoon lemon juice
1 teaspoon grated horseradish (for spicy taste)

Method of preparation :

Melt the butter in a pan, add the flour and stir so that the fat can absorb it.

Then pour the milk in a thin stream, stirring thoroughly.

Let the sauce boil until it thickens and acquires a uniform consistency (about 1-2 minutes after boiling). Remove from heat.

Season with salt and pepper, add a little grated Parmesan cheese.

Divide the eggs into whites and yolks. Beat the egg whites to a froth.

Add the yolks to the dough together with the dill.

Finally, add the egg white foam, mix thoroughly, being careful to keep the air.

Spread the souffle evenly in a pan on a sheet of parchment and place for 15 minutes in a preheated oven to 180 degrees. Do not open during this time, otherwise the base will fall off like any omelet.

When it cools down a bit, turn it over on baking paper or a silicone pad / board and remove the parchment that remains on the surface.

Spread the filling on the egg base, which you make by mixing sour cream with dill, horseradish and lemon juice.

Arrange pieces of fish on the aromatic mixture, let there be some distance between them.

Roll up a roll, wrap it with parchment or foil and leave for 2-4 hours.

Before serving, cut into pieces.

Enjoy your meal!

How To Cook Egg Roll Stuffed With Sour Cream And Smoked Trout - Recipe

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