Smoked salmon with horseradish sauce and corn salad

Name: Smoked salmon with horseradish sauce and corn salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Lamb's lettuce; 100 g cherry tomatoes; 1 (approx. 300 g) Avocado; 1 medium onion; 3 TABLESPOONS Essig White Balsamic; 1 TEASPOON dried dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Germ oil; 1 piece(s) fresh horseradish approx. 125 g (alternatively 2 tablespoons grated horseradish from the jar); 1 TABLESPOON Lemon juice; 200 g Whipped cream; 8 discs (25 g each) Smoked salmon; 1 collar Chives; 10 Lemon slices; 8 discs Toast; 8 small wooden skewers / toothpicks

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Lamb's lettuce
100 g cherry tomatoes
1 (approx. 300 g) Avocado
1 medium onion
3 TABLESPOONS Essig White Balsamic
1 TEASPOON dried dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Germ oil
1 piece(s) fresh horseradish approx. 125 g (alternatively 2 tablespoons grated horseradish from the jar)
1 TABLESPOON Lemon juice
200 g Whipped cream
8 discs (25 g each) Smoked salmon
1 collar Chives
10 Lemon slices
8 discs Toast
8 small wooden skewers / toothpicks

Directions

1
Clean lamb's lettuce, wash thoroughly and drain. Wash tomatoes, drain and cut in half. Halve avocado, remove stone. Peel avocado halves and cut into fine slices.
2
Peel and finely chop the onion. Mix vinegar, onion, dried dill, some salt and pepper. Add the oil. Peel horseradish, grate finely (50-60 g) and mix with lemon juice.
3
Whip the cream until stiff and stir in the horseradish. Season to taste with a little salt. Put the horseradish cream into a piping bag with a medium sized perforated spout. Halve the salmon slices and form into rolls over a finger.
4
Pour in horseradish cream. Briefly blanch 8 chive stalks and tie 1/2 lemon slice on each of 8 rolls. Cut the rest of the chives a little shorter and put 1/4 lemon slice on each of the remaining salmon rolls.
5
Arrange salmon rolls on 4 plates. Roast toast and cut out stars. Mix the salad ingredients with the vinaigrette. Serve salad and warm toast with the salmon rolls. Garnish with remaining lemon slices.