How to make
Making the roll: dip the bread slices in the milk, then drain them well. Chop the onions or blend in a blender. Mix the mince with the bread, onions, egg and all the spices.
Knead, cover with foil and leave in the fridge for 1 hour to take in the aromas of the spices. In the meantime, boil the eggs for the filling. Cut them into round slices, julienne the carrots and pickles. Boil the potatoes until half-cooked, peel and cut them into slices.
Oil a sheet of aluminum foil, spread out the mince, arrange a row of carrots, pickles, eggs, corn and keep alternating in this order to cover all of the mince. Wrap it into a roll, not too tight, shape the ends, smear with beaten egg white (to prevent the roll from cracking).
Arrange the potato slices around the roll, overlapping them a bit (like shingles), pour the melted butter over the taters and bake in the oven for 45 min.
Take the roll out, sprinkle with grated cheese and return to the oven for 5 min. to melt the cheese, take it out again and sprinkle with paprika around the edges (so it doesn't get burned), bake a final 5-10 min.
Serve the roll cut into slices with the potato garnish. Garnish with fresh parsley also.
