Filled salmon rolls on baguette (football snacks)

Name: Filled salmon rolls on baguette (football snacks)
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 3-4 Tbsp Olive oil; 12 discs Baguette bread (approx. 15 g each); 1 collar Dill; 300 g Double cream cream cheese; 3 TABLESPOONS Horseradish (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 discs smoked salmon (approx. 30 g each); 6 leaves Rocket salad

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 12

3-4 Tbsp Olive oil
12 discs Baguette bread (approx. 15 g each)
1 collar Dill
300 g Double cream cream cheese
3 TABLESPOONS Horseradish (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 discs smoked salmon (approx. 30 g each)
6 leaves Rocket salad

Directions

1
Heat the oil in a pan in portions. Fry the baguette slices in it in portions from both sides until golden brown. Take them out and let them drip off on kitchen paper. ##Wash and pat dry and, except for a few stalks, pluck the flags.
2
Cut the dill finely. Stir cream cheese and ##horseradish## smooth, mix in dill. Season to taste with salt and pepper. Lay the salmon slices next to each other. Spread horseradish and dill cream evenly on the salmon slices.
3
Roll up the laugh discs. Wash the salad, spin dry and cut in half lengthwise. Place filled salmon rolls on 1/2 salad leaf each, place on baguette slices and arrange. Garnish with remaining dill.