Ingredients

Check off ingredients as you go

• 800g potatoes (about 4 large, or 1¾ lbs)
• 2 onions
• 3 eggs
• 2 tablespoons grated Parmesan (optional)
• A few sprigs of fresh dill

For the filling

• 5 slices smoked salmon
• Cream cheese or fresh cheese
• Chopped chives (or dill)
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. Finely grate the potatoes and onions (if the onions release water after grating, drain them), add the eggs, salt, pepper, and dill. Mix well, then spread in a rectangle shape on a baking sheet lined with parchment paper, spreading to an even thickness (about 1.5cm or ½ inch). Bake at 180°C (350°F) for 30 minutes.

2. When it comes out of the oven, take a clean, slightly damp kitchen towel and slide the roll with the parchment paper (the towel will help you roll without burning yourself), then roll fairly tightly and let cool this way so it takes the shape of the roll.

3. Once the roll has cooled, fill with herb cream cheese (or cream cheese to which you’ve added chopped herbs), smoked salmon, and sprinkle with chives or dill.

4. Roll again and return to the oven at 180°C (350°F) for 10-15 minutes, or refrigerate wrapped in plastic wrap if you want to serve it cold.

Serve in slices with a beautiful green salad garnished with cherry tomatoes and fresh herbs.

Tips and Variations

• You can add cheese (like garlic and herb cheese) or shredded mozzarella on the roll before adding the salmon.
• This recipe can also be made with other smoked fish, like trout.
• For a “hiding vegetables from my kids or husband” version, don’t hesitate to grate carrot or zucchini into the roll, reducing the potato quantity slightly or skipping the onion.