Salmon rolls

Name: Salmon rolls
Cook time: 20 min
Total time: 20 min
Yield: 9
Ingredients: 150 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 2-3 TEASPOONS Horseradish (from the jar, ready to serve, piquantly hot); 4 discs smoked salmon (about 40 g each); 10 (4 g each; e.g. Tuc) rectangular crackers; 1-2 TABLESPOONS Trout caviar, lime slices and dill

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 9

150 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
2-3 TEASPOONS Horseradish (from the jar, ready to serve, piquantly hot)
4 discs smoked salmon (about 40 g each)
10 (4 g each; e.g. Tuc) rectangular crackers
1-2 TABLESPOONS Trout caviar, lime slices and dill

Directions

1
Mix cream cheese, salt, pepper and horseradish. Lay the salmon on baking paper on top of each other (slightly offset) to form a rectangle (15x12 cm). Spread cream cheese evenly on top and roll up from the long side. Cover and place in a freezer for about 1 hour. Then cut the roll into 10 slices. Put one slice on each cracker. Spread trout caviar evenly on the crackers and serve garnished with lime and dill
2
Waiting time approx. 1 hour