Egg roll with smoked salmon


  • 25 g dairy butter
  • 25 g flour
  • 175 g milk
  • 3 eggs
  • 50 g grated Parmesan cheese
  • 2 tbsp cut dill
  • 2 tbsp cut parsley
  • 150 ml sour cream
  • 115 g smoked salmon
  • salt – to taste
  • black ground pepper – to taste


Melt dairy butter in a pan. Add flour and cook the mass until you get the thick paste. Whip the mass continuously. Add milk and cook it 2-3 minutes in order to get the sauce. Add yolks, 2/3 of cheese, dill, parley, pepper, and salt. Add whipped whites and mix. Pour the mass in the brazier and bake the roll for 12-15 minutes.

Then cover it with baking paper and leave for 10-15minutes. Turn up the roll and put it above the grated cheese.

Mix the cream, cut salmon, dill and spicery. Place the cooked stuffing above the roll and roll it up. Powder it with grated cheese and leave in the cold place.

Enjoy your meal!