Ingredients Print

Check off ingredients as you go

• 800 g (1.75 lb) potatoes (about 4 large)
• 2 onions
• 3 large eggs
• 2 Tbsp grated Parmesan (optional)
• a few sprigs of dill

For the filling

• 5 slices smoked salmon
• cream 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 once grated, drain them), then add the eggs, salt, pepper and dill. Mix well, then spread the mixture into a rectangle on a baking sheet lined with parchment paper, in an even layer about 1.5 cm (½ inch) thick. Bake at 180°C (350°F) for 30 minutes.

2. As soon as it comes out of the oven, take a clean, slightly damp kitchen towel and slide the roll onto it, parchment paper and all (the towel will help you roll it up without burning yourself). Roll it up fairly tightly and leave it to cool that way so it takes the shape of a roulade.

3. Once the roll has cooled, spread it with herbed cheese (or cream cheese with chopped herbs stirred in), top with the smoked salmon and sprinkle with chives or dill.

4. Roll it up again and return it to the oven at 180°C (350°F) for 10-15 minutes, or wrap it in plastic wrap and keep it in the fridge if you’d rather serve it cold.

Serve in slices with a nice green salad dressed up with cherry tomatoes and fresh herbs.

Tips and variations

• You can add some cheese (garlic-and-herb style) or grated mozzarella to the roll before laying on the salmon.
• This recipe also works with another smoked fish, such as trout.
• For a “hiding the vegetables from my kids or my husband” version, feel free to grate some carrot or zucchini into the roll, cutting back a little on the potatoes or skipping the onion.