Salmon roll with cress sour cream

Name: Salmon roll with cress sour cream
Cook time: 20 min
Total time: 20 min
Yield: 7
Ingredients: 250 g Schmand; 200 g Double cream cream cheese; 2 Beet Cress; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1/2 bunch Radishes; 8 small party rolls (approx. 30 g each); 300 g smoked salmon in slices; 50 g Radish sprouts

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 7

250 g Schmand
200 g Double cream cream cheese
2 Beet Cress
7-10 Tbsp Salt
7-10 Tbsp black pepper
1/2 bunch Radishes
8 small party rolls (approx. 30 g each)
300 g smoked salmon in slices
50 g Radish sprouts

Directions

1
Stir sour cream and cream cheese until smooth. Cut cress from the bed. Stir about 3/4 of the cress into the cream. Season to taste with salt and pepper. Clean and wash the radishes. Cut into thin slices.
2
Cut the rolls in half. Cover each roll with a slice of salmon. Spread the radishes on top and put a blob of cream on each. Wash the sprouts and let them drip off. Sprinkle with remaining cress and sprouts. Add the rest of the cream
3
With 8 people: