Salmon rolls with horseradish dill cream
DIFFICULTY
easy
easy
RATING
COOK TIME
15 mins
15 mins
TOTAL TIME
15 mins
15 mins
Ingredients
Servings:
10
- 250 g Whipped cream
- 2 TABLESPOONS grated horseradish (from the jar)
- 1 collar Dill
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 10 (à 50 g) Discs
- 7-10 Tbsp smoked salmon
- 7-10 Tbsp Juice of 2 lemons
- 1 pinch Sugar
- 6 TABLESPOONS Oil
- 1 pickled cucumber
- 7-10 Tbsp Parsley
Directions
- 1
Whip cream until stiff, add horseradish and stir until smooth. Wash the dill, except for a few flags for garnishing, chop finely and stir into the cream. Season to taste with salt and pepper.
- 2
Spread the salmon slices with the horseradish cream, roll up and cut into 1 cm thick slices. Mix lemon juice with salt, pepper and sugar, add oil. Wash the cucumber, remove seeds, cut into small cubes and add to the vinaigrette.
- 3
Arrange salmon slices on a plate, drizzle with the vinaigrette and serve garnished with dill flags and parsley. Serve with fresh white bread with curly butter.
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