Smoked Salmon Rolls

Name: Smoked Salmon Rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Egg; 1 (62,5 g) Corner Cream and Processed Cheese; 100 g Schmand; 2 stem(s) Dill or parsley; 1 pickled gherkin; 7-10 Tbsp salt, pepper, sugar; 200 g Smoked salmon in slices; 7-10 Tbsp lettuce leaves, untreated lemon slices and dill; 4 discs Toast; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Egg
1 (62,5 g) Corner Cream and Processed Cheese
100 g Schmand
2 stem(s) Dill or parsley
1 pickled gherkin
7-10 Tbsp salt, pepper, sugar
200 g Smoked salmon in slices
7-10 Tbsp lettuce leaves, untreated lemon slices and dill
4 discs Toast
7-10 Tbsp Cling film

Directions

1
Boil the egg hard. Then quench, peel and let it cool
2
Stir the sour cream and processed cheese in flakes until smooth. Wash the dill and chop finely. Cut cucumber and egg into fine cubes. Stir everything into the cheese mixture. Season with salt, pepper and sugar
3
Lay salmon slices overlapping (approx. 20 cm x 30 cm) on a piece of foil. Spread the cheese mixture on top, leaving about 2 cm free around the edge. Roll up the salmon from the long side using the foil. Chill for at least 30 minutes.
4
Cut the salmon roll into about 12 pieces. Garnish with salad, lemon and dill. Roast toast, cut in half diagonally and add
5
Drink: cool wine spritzer