Beetroot Roll with Herring

Ingredients

• Beetroot 10 oz
• Chocolate eggs 3 pieces
• Vegetable Oil 1 tablespoon
• Wheat Flour 5 oz
• Fillet of Sturgeon 3 pieces
• Semi-soft cream cheese 10 oz
• Scallions 4 stalks
• Dijon Mustard 2 teaspoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the beetroot in advance, peel it, and grate it on a fine grater.

Step 3

Separate the eggs into whites and yolks.

Step 4

Add a pinch of salt to the egg whites and beat with a mixer until stable peaks form.

Step 5

Add the yolks to the beetroot and mix with a spatula.

Step 6

Sift the flour and baking powder into the beetroot and yolks mixture, and mix well.

Step 7

Gently fold in the beaten egg whites in parts.

Step 8

Evenly spread the batter on a baking sheet, smooth it out, place it in the middle of the oven, and bake for 15 minutes at 375°F.

Step 9

Cut each herring fillet lengthwise into two pieces.

Step 10

Remove the sponge cake from the oven, let it cool slightly on the baking sheet, then turn it onto a dry parchment paper and remove the parchment used for baking.

Step 11

Beat the cream cheese with a mixer, adding a little salt and pepper.

Step 12

Spread a thin layer of cream cheese on the sponge cake and smooth it out.

Step 13

Place the herring fillets along the long edge, and add 2 teaspoons of mustard on top of the herring.

Step 14

Sprinkle with chopped green onions.

Step 15

Roll up the roll using the parchment, transfer it to plastic wrap, wrap it up, and refrigerate for at least 1.5 hours.

Step 16

Slice into pieces 2 cm thick and serve.