Traditional Fish Roll

Simply delicious, with crispy, fresh and salty flavors.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

Fish Rolls:

4 brandade

1 cucumber

1 large carrot

8 slices of smoked brown trout

8 brisling sardines

fresh dill

Stock fish brandade:

0.2 lbs. stock fish reconstituted in water

0.2 lbs. boiled, peeled potatoes

0.4 cup olive oil

PREPARATION:

First make the brandade:

Boil the reconstituted cod for 8-10 minutes until it flakes. Shred the stock fish into thin strings with your hands. Knead or mash in the soft boiled potatoes and oil. If needed taste with extra salt, and let cool down completely.

Do like this:

Finely peel the vegetables into long thin string pieces using a sharp knife. Each piece should be able to be rolled easily.

The trout should have the same form, thin and long slices.

Lay out the strips of vegetables: cucumber, carrot and the trout on top of each other, in layers. Moisten hands with water, then spread the brandade on top. Arrange fresh dill and one brisling sardine on each, and roll the fish roll from one end to the other. Enjoy!