Cut the fish into small cubes, put in a blender bowl, add cream, herbs, mascarpone and pepper to taste, whisk until smooth and refrigerate while we cook the tubes.
Roll out the dough quite thinly, cut into strips about 2-3 cm wide. Lubricate the cones for the tubes with vegetable oil and wrap their dough, brush with a beaten egg and a pinch of salt, and bake at 180 degrees for 15-20 minutes.
Leave the finished tubes for 15 minutes to cool, then carefully remove them from the cones.
Fill the tubes with cream using a pastry bag and serve.
Snack rolls with smoked salmon cream are very tasty, effective and quite satisfying. Cooking such a dish is not too difficult, you need to fill with cream immediately before serving, you can pre-cook tubules and cream and store for several days without filling. This appetizer is perfect for any festive table, a neutral dough is in perfect harmony with a gentle and rich cream.