Roll biscuit with assorted fish

Biscuit:

3 large eggs

3 tbsp. flour with slide

1 pinch of salt

Cream:

200 g cream cheese Philadelphia

1 Bank cod liver oil

Design by:

olives

red caviar

smoked salmon

greens

Combine eggs and salt, whisking, until the mixture is increased almost in 3 times to enter the sifted flour, spatula stir from the bottom up, and in a circle.

A baking pan or line baking paper.

On a baking sheet evenly pour the batter, bake at 180 degrees for about 12-15 minutes

Ready sponge gently put on a sheet of baking paper, powdered starch, roll in the roll then allow to cool.

Philadelphia to connect with cod liver and beat with a mixer, add salt and pepper to taste.

To expand the roll, remove the paper, grease the loaf cooked cream, roll into a roll and coat with remaining cream.

Before serving Christmas buffet remove the roll sponge cake with assorted fish in the cold, then take the taste of olives, caviar, salmon and greens.