- Butter - 25 Grams
- Milk - 175 Milliliters
- Parmesan - 60 Grams
- Parsley - 30 Grams
- Trout slightly salted - 200 Grams
- Black pepper powder - 1/3 Teaspoons
- Wheat flour - 25 Grams
- Egg yolk - 3 pieces
- Dill - 60 Grams
- Egg white - 3 pieces
- Sour Cream - 150 Grams
Technology is not easy, so get into the text :) Take the saucepan, melt the butter in it. Then put the flour in the oil and quickly mix the whisk. Then, with a thin trickle, pour in the milk and, stirring, cook on low heat until it thickens. As thickens - remove from heat. We add yolks and finely grated Parmesan, mix. Then add the finely chopped greens to the mixture, mix again. Whisk the whipped with a whisk until a strong foam. Accurately mix the cheese mass with proteins. Stirring, but very carefully. We cover the baking tray with parchment paper, pour out our mass on it. We put the pan in the oven and bake for 15 minutes at 180 degrees. In the meantime, we chop the salmon into small pieces. Mix the salmon with sour cream and herbs, add the pepper to taste. We take the baking tray from the oven. The cake is allowed to cool, the parchment paper on which it was baked is thrown away. Sprinkle the cake with grated cheese. Fish filling evenly distributed throughout the cake. Accurately turn the cake into a roll. We give him 15 minutes to stand. Then cut and serve to the table. Bon Appetit!
Servings: 6-7