Cold herring roulade

Cold kitchen


Cold herring roulade


150 g pickled herring (Bismarck herring)
50 g smoked salmon marinated in oil


1. Drain the fish, cut in half and remove the bones.
2. Drain the salmon and cut into wide strips.
3. Place on each fish rolls of a smoked salmon and roll up firmly.
4. Fix with toothpicks.
5. Store in vinegar.

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Serving idea

Sprinkle the roulades with black pepper, chopped capers or with chopped dill.

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