Colorful roll with red fish - an ideal snack on the festive table

Kitchen appliances and utensils: gas or electric oven, refrigerator, baking tray 24 × 34 cm, cutting board, knife, deep bowl, whisk, spatula, deep bowl, tablespoon, baking parchment, teaspoon, cling film, dish.

Ingredients

Step cooking

Roll dough

1. Break 5 chicken eggs into a deep container, add 2 pinches of salt and 100 g of mayonnaise, and then mix thoroughly with a whisk until smooth.
   
2. In a deep bowl we mix 2 tbsp. l flour and 2 tbsp. l starch.
   
3. Pour 1/3 of the flour-starch mixture into the liquid mass and stir with a whisk, then add another 1/3 of the dry ingredients and stir well again. We introduce the rest of the flour mixture into the dough and mix until a homogeneous mass is obtained.
   
4. Under running water, we wash 1 bunch of dill, slightly dry it and finely chop the greens with a knife.
   
5. In a deep bowl we cast 5 tbsp. l of our dough, add chopped dill to it and mix with a tablespoon.
   
6. Turn on the oven at 180 ° C and leave to warm. Cover the baking tray with parchment paper so as to completely cover the bottom and sides.
   
7. Pour our light dough from a deep container onto a baking sheet covered with parchment and level it with a spatula.
   
8. We take a deep bowl with a delayed dough with dill and a teaspoon in any order, lay it on a layer of light dough.
   
9. We cut into thin rings 100 g of olives or olives, after which we divide them into half rings. We spread the resulting half rings around the spots from the green dough with the curved side outward from the spot. We put the baking sheet with the dough in a preheated oven for 10 minutes.
   

Roll

1. After 10 minutes, we cover the working surface with parchment paper, pull out the baking sheet and lay on the covered surface a hot layer of the future roll.
   
2. Carefully, so as not to damage the surface, remove parchment paper from the dough on which our cake was baked. If the dough is very sticky, draw a damp cloth over the adhering parchment. Carefully turn our layer into roll, then wrap it in parchment paper, which is on our table, and leave to cool.
   
3. While the dough is cooling, cut into thin plates 250 g of red fish.
   
4. When the roll has cooled, carefully unfold and lubricate its surface with 100 g of cream cheese, evenly distributing with a tablespoon.
   
5. On a layer of cream cheese, lay out plates of red fish at the same distance from each other.
   
6. We turn our platter of dough with the filling into a tight roll, then wrap it with a piece of cling film, completely covering the entire surface, and place it in the refrigerator for 2-3 hours.
   
7. When 2-3 hours have passed, we take out our roll and cut it into circles about 1.5 cm thick, put them on a dish and serve.
   

Important! To make the roll surface three-colored, you can add grated boiled carrots to the dough, put it among the green dough and also decorate with arcs of olives or olives.

Video recipe

To clarify how you need to decorate the roll with olives around the green dough, or to learn how to properly tightly roll the dough with the filling into the roll, you should watch the video recipe.

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