– dry vermouth
Cut half of the smoked salmon fillets into narrow strips. Mash remaining salmon and cream cheese and season. Season trout fillets, spread salmon puree on fillets, roll fillets and place in baking dish. Add white wine, cover the dish with aluminum foil and cook in the oven at 180 °C for 15 to 20 minutes. Pour the fermenting liquid into a pan, add Noilly Prat, boil at high temperature until half. Add sauce cream and finely chopped chives, let bubble up. Place salmon strips in the sauce. Season the sauce, pour over the fish roulades and serve immediately.
Our tip: Fresh chives are much more aromatic than dried ones!
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