Salmon rolls on rocket salad
- 1/2 Bund Chives
- 3 E L (60 g) Crème fraîche
- 1 TL grated horseradish (from the jar)
- salt
- Pepper
- Sugar
- a few squirts of lemon juice
- 6 Slices Smoked salmon (approx. 20 g each)
- 100 g rocket salad
- 1/2 Bund Dill
- 2 EL white wine vinegar
- 2 EL Oil
- lemon wedges
- cling film
30 minutes
easy
- 1.
- Wash the chives and cut into fine rolls. Mix with crème fraîche and horseradish. Season with salt, pepper and lemon juice.Spread out the salmon slices, slightly overlapping, on cling film.
- 2.
- Spread crème fraîche on top, leaving an approx. 2 cm wide border free. Then roll up tightly with the help of the foil. Let the roll set in the freezer for about 20 minutes. Wash the rocket and drain well.
- 3.
- Pluck into smaller pieces. Wash the dill and cut finely, except for something to garnish. Mix the vinegar, salt, pepper and sugar together. Beat in the oil. Stir in the dill. Mix the rocket and vinaigrette loosely and divide over 4 plates.
- 4.
- Cut the salmon roll into approx. 16 slices and serve on the salad. Garnish with the rest of the dill and possibly lemon wedges.
1 person approx:
- 160 kcal
- 670 kJ
- 7 g protein
- 14 g fat
- 1 g carbohydrates
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