Cucumber rolls with trout and horseradish cream on pumpernickel plums

Name: Cucumber rolls with trout and horseradish cream on pumpernickel plums
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 Cucumber; 100 g smoked trout fillet; 1 tablespoon (16 g) Horseradish; 7-10 Tbsp Pepper; 1 Splash of lemon juice; 3 discs (10 g each) Pumpernickel; 7-10 Tbsp lettuce, tomato and chives; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/2 Cucumber
100 g smoked trout fillet
1 tablespoon (16 g) Horseradish
7-10 Tbsp Pepper
1 Splash of lemon juice
3 discs (10 g each) Pumpernickel
7-10 Tbsp lettuce, tomato and chives
7-10 Tbsp wooden skewers

Directions

1
Wash the cucumber, dab dry and cut 3 l slices lengthwise from the middle (use the rest for other purposes). Crush trout fillet finely with a fork. Stir in horseradish. Season to taste with pepper and lemon juice. Spread the trout puree on the cucumber slices and roll them up.
2
Pin with wooden skewers. Cover the pumpernickel slices with some salad. Arrange the rolls on top. Garnish with tomato and chives