Cheese roll
WHAT YOU WILL NEED
From ingredients
3 products
SIMPLE PROCESS
Step by step recipe
The key is melting the cheese properly. Do it in a water bath, stirring constantly, until it becomes stretchy and pliable, but not overheated. Roll the cheese mixture between two layers of plastic wrap for an even, thin sheet. Spread the salmon and dill filling evenly. Roll tightly using the wrap to keep its shape. Chill for at least 2 hours before slicing.
Prepare the Cheese Base
Grate 250 g (about 9 oz) of semi-hard cheese on a fine grater. Finely chop 30 g (about 1 oz) of fresh dill. Mix the cheese and dill in a bowl.
Melt the Cheese in a Water Bath
Place the bowl with the cheese mixture over a pot of simmering water (water should not touch the bowl). Heat, stirring constantly, until fully melted and smooth. Remove from heat and let cool for 2–3 minutes.
Roll Out the Cheese Mixture
Lay plastic wrap on a work surface, place the slightly cooled cheese mixture on it, cover with a second layer of wrap. Roll out with a rolling pin into a thin rectangle, about 3–4 mm (⅛ inch) thick. Remove the top layer of wrap.
Add the Filling
Evenly place 250 g (about 9 oz) of thinly sliced lightly salted salmon over the cheese sheet, leaving a small border.
Roll It Up
Using the bottom plastic wrap, carefully roll the cheese from the long side. Press firmly to avoid gaps. Wrap the roll in the plastic, securing the ends.
Chill and Slice
Refrigerate for at least 2 hours (preferably 3–4 hours). Before serving, remove the plastic wrap and slice with a sharp knife into 1–1.5 cm (½ inch) thick pieces.
CHEF'S TIP
Choose Cheese That Melts Well
Gouda, Edam, Russian, or Dutch cheese work best. Use full-fat (45%+) cheese that's not too dry — it rolls without cracking.
Don't Overheat the Cheese
Once melted and smooth, remove from heat immediately — overheating makes it rubbery. Ideal temperature is around 70–80°C (160–175°F).
Work with Plastic Wrap Carefully
Roll out the cheese between two sheets of plastic wrap. Remove the top layer before adding the filling, and use the bottom to roll it up.
Chill for at Least 2 Hours
For perfect slicing, the roll must be completely firm. Leave in the fridge for 3–4 hours, or even overnight for best results.
SUBSTITUTIONS
Add your taste
- Replace Salmon with Other Fish Lightly salted trout, pink salmon, or even smoked salmon work well. You can also use crab sticks or ham.
- Use Different Herbs Instead of dill, try parsley, basil, or even sun-dried tomatoes — the flavor changes but remains interesting.
- Add Cream Cheese for Creaminess Mix semi-hard cheese with cream cheese or processed cheese — the roll becomes softer and more pliable.
- Make a Sweet Version Replace salmon with chocolate spread or jam, and skip dill — you'll get a dessert roll.
HOW TO STORE
How to Store Cheese Roll
Keep the finished roll in the fridge, tightly wrapped in plastic wrap or in an airtight container, for up to 3 days. Do not freeze — thawing ruins the cheese texture and makes it crumbly. Before serving, slice with a sharp knife into 0.4–0.6 inch (1–1.5 cm) thick pieces.
GOOD TO KNOW