Egg Roll with Herring

Ingredients

3 Eggs

2 tbsp Butter

175 ml Milk

50 g Parmesan Cheese

1 Bunch Dill

2 Sprigs Parsley

150 ml Sour Cream

1 Smoked Herring

Finely chop the dill and parsley. Separate the egg whites from the yolks. Melt the butter over low heat, add the flour, and bring to a boil. Gradually pour in the milk, bringing to a boil, and cook until a thick, smooth sauce forms. Pour in the yolks and remove from heat.

Add half the herbs and 2/3 of the grated Parmesan cheese and stir. Whisk the egg whites and add to the rest of the ingredients. Pour the batter onto a parchment-lined baking sheet and bake in the oven for 15 minutes (180°C). Remove from the oven, let cool slightly, and carefully remove the parchment. Sprinkle with the remaining Parmesan cheese.

Bone the herring and finely chop, add sour cream and the remaining herbs. Spread the filling over the omelet and carefully roll it into a roulade. Wrap the roulade in plastic wrap and refrigerate for 1 hour. Cut into wedges.

Enjoy!