Mini-cucumber-salmon-rolls

Name: Mini-cucumber-salmon-rolls
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 6 discs Sandwich toast; 2 Mini cucumbers (approx. 120 g each); 125 g Smoked salmon in slices; 2-3 stem(s) Dill; 50 g Cream horseradish; 12 little wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

6 discs Sandwich toast
2 Mini cucumbers (approx. 120 g each)
125 g Smoked salmon in slices
2-3 stem(s) Dill
50 g Cream horseradish
12 little wooden skewers

Directions

1
Toast bread roast and let cool down. Wash the cucumber, dab dry and cut lengthwise into thin slices with a peeler. Cut salmon slices into "cucumber-wide" strips.
2
Wash the dill, shake dry and cut finely, except for something to garnish.
3
Spread 12 beautiful cucumber slices thinly with creamed horseradish and cover with salmon. Roll them up and fix them with wooden skewers. (Use the remaining cucumber slices and sections for other purposes).
4
Cut out 2 thalers (each 4-5 cm Ø) from each toast slice. Arrange the cucumber-salmon rolls on the toast thalers. Sprinkle with dill and garnish.