Salmon rolls with horseradish cream

Name: Salmon rolls with horseradish cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 plain lime or lemon; 1/2 bunch Chives; 2-3 tablespoons (60 g) Fresh cream; 1 TEASPOON Horseradish (glass); 7-10 Tbsp salt, pepper, sugar; 6 thin slices (approx. 20 g each); 7-10 Tbsp Smoked salmon; 1 TABLESPOON White wine vinegar, 1 tablespoon of oil; 50-75 g Arugula (rocket); 1/2 bunch Dill, cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 plain lime or lemon
1/2 bunch Chives
2-3 tablespoons (60 g) Fresh cream
1 TEASPOON Horseradish (glass)
7-10 Tbsp salt, pepper, sugar
6 thin slices (approx. 20 g each)
7-10 Tbsp Smoked salmon
1 TABLESPOON White wine vinegar, 1 tablespoon of oil
50-75 g Arugula (rocket)
1/2 bunch Dill, cling film

Directions

1
Wash the lime, cut off 4 slices to garnish. Wash the chives and chop finely. Mix with crème fraîche and horseradish. Season with salt, pepper and a few drops of lime juice
2
Spread salmon on foil in 2 rows slightly overlapping to form a rectangle. Spread cream on top, leaving approx. 2 cm free all around. Roll up the salmon firmly and chill for at least 1 hour.
3
Beat vinegar, salt, pepper, a little sugar and oil. Clean, wash and pluck the rocket. Wash dill and chop except for a little bit. Mix everything. Cut salmon roll into about 16 slices. Arrange on the salad. Garnish