200 g warm-smoked Norwegian salmon
10 g rocket
2 radishes, grated
1 lemon, zest and juice
10 g cream cheese
10 g cottage cheese
3 g dill, chopped
Rose Roll with smoked salmon, homemade cheese & herb spread and radishes
Created byFrederik Vallentin
Ingredients (for 1 portion)
1 Rose roll dark 110
Difficulty
Basic
Cooking Time
10 + 10 min
Price Range
€€
Our dark wheat rolls - better known as Rose Roll Dark - contain not only wheat flour, but also barley malt and rye starter. The dark wheat rolls have a smoky, nutty flavour. This makes them delicious with creamy ingredients such as (homemade) herb cheese spread.
Mise en place
< Max 1 day in advance >
Make the cheese & herb spread: mix the cream cheese, cottage cheese, dill and lemon zest. Flavour with lemon juice, salt and pepper. Store in the fridge.
< Max 4 hours in advance >
Defrost and bake the Rose Roll Dark as indicated on the packaging. Remove from the oven and leave to cool on a wire rack.
Preparation
Cut the freshly baked Rose Roll Dark open and assemble your sandwich: first the cheese & herb spread, then the warm smoked Norwegian salmon.
Top with the radishes, rocket and a sprinkling of salt and pepper.
Serve immediately!
Tips from the chef
Tip 1
"The Rose Roll Dark contains rye starter, which not only goes well with herb cheese spread, but also with fresh goat’s cheese and camembert. Also delicious in combination with a Spanish cured ham, such as Salchichon or Sobrasada."
Tip 2
"Want to add more veggies? Colourful beetroot, mild sweetcorn and nutty edamame make great companions for rye starter. Or how about some crisp, tangy cress on top?"
Tip 3
"Running low on time? Use with ready-made cheese & herb spread and drop the cream cheese and cottage cheese. Keep the dill because that's a match made in heaven with salmon."
Did you know?
Rose Rolls are baked on stone, giving them an extra crispy crust and a wonderfully tender inside. We offer small and large Rose Rolls. The small rolls (55 g) will go down a treat at your buffets or catered events; the large rolls (110 g) we use in this recipe are more suitable for breakfast, brunch or lunch.
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