Egg roll with salmon and cheese

To roll:

180 ml cream 10%

6 eggs

2 tbsp. flour
what kind of flour should I choose? we'll show

1/3 tsp. salt

For the filling:

350 g curd cheese

300 g salmon salted

30 ml cream 10%

1 vinyl gelatin

pepper, salt

The egg split in a bowl, add salt, fluffy foam, whip, not stopping the pour whipping cream, then add the flour, whisking.

If desired, egg mass, you can add spinach or greens.

Lay parchment baking pan, grease it with oil, pour the cooked dough, put it in the oven, preheated to 180 degrees, bake 20-25 minutes, checking the readiness of the wooden stick.

Ready basic right in parchment roll roll and thus cool.

Soak gelatin for 30 minutes, squeeze, stir in the hot cream, allow to cool.

RUB the cream-gelatin mixture with cottage cheese, adding salt and pepper, brush with this mass basis, to put on top of plastic fish, collapse all roll, wrapping paper, wrap in plastic wrap.

Before serving egg roll with salmon and cheese is cooled for 2 hours, then portions cut.