Salmon rolls with horseradish cream cheese filling and dill

Name: Salmon rolls with horseradish cream cheese filling and dill
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 discs (à approx. 40 g) Smoked salmon; 150 g Horseradish cream cheese; 8 Chive straws; 8 discs Toast; 3-4 Stem(s) Dill; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Cling film

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 discs (à approx. 40 g) Smoked salmon
150 g Horseradish cream cheese
8 Chive straws
8 discs Toast
3-4 Stem(s) Dill
7-10 Tbsp Lemon wedges
7-10 Tbsp Aluminium foil
7-10 Tbsp Cling film

Directions

1
Measure the aluminium and cling film to a length of approx. 30 cm and spread it out on a work surface. Line up the salmon slices lengthwise. Spread horseradish cream cheese on top and roll up the smoked salmon slices using the foil. Put in a cool place. Dip the chive stalks briefly in boiling water, remove and set aside. Roast the slices of toast in a toaster until golden.
2
Allow to cool briefly and cut out stars with a star cutter as desired. Wash the dill, dab dry and pluck off small flags. Cut the salmon roll into 8 pieces and tie decoratively with the chives. Arrange salmon rolls with toast stars and lemon wedges on plates. Garnish with dill flags