Norwegian Cod Roulade with Shellfish Filling

Name: Norwegian Cod Roulade with Shellfish Filling
Cook time: 40 min
Yield: 10
Ingredients: 0.5 pcs onion, red; 1 tbsp dill, fresh; 1 pcs lemon; salt and pepper; 500 g Norwegian cod back fillet; 50 g salmon roe; dill, fresh

Serve roulade of Norwegian cod filled with shellfish as a starter or as tapas. Garnished with salmon roe it also looks good on the plate.

Cooking time30-40 min

Difficulty levelEasy

Rating3/5

Servings

Ingredients

Preparation

Sprinkle salt over the cod, wrap it in clingfilm and place in the freezer for 4-5 hours.
Coarsely chop the crab meat and prawns.
Finely chop red onion and dill, and mix with crab meat, prawns and quark.
Taste the mix with lemon juice, salt and pepper.
Take the cod out of the freezer and cut into thin slices along with a sharp knife.
Place a little shellfish mix on a slice of cod and roll together.
Make small slices of pumpernickel and place the cod roulades over.

Serve with salmon roe and dill on top.