Cucumber rolls with trout and horseradish cream on pumpernickel plums

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 4
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 1
  • 1/2 Cucumber
  • 100 g smoked trout fillet
  • 1 tablespoon (16 g) Horseradish
  • 7-10 Tbsp Pepper
  • 1 Splash of lemon juice
  • 3 discs (10 g each) Pumpernickel
  • 7-10 Tbsp lettuce, tomato and chives
  • 7-10 Tbsp wooden skewers

Directions

  1. 1

    Wash the cucumber, dab dry and cut 3 l slices lengthwise from the middle (use the rest for other purposes). Crush trout fillet finely with a fork. Stir in horseradish. Season to taste with pepper and lemon juice. Spread the trout puree on the cucumber slices and roll them up.

  2. 2

    Pin with wooden skewers. Cover the pumpernickel slices with some salad. Arrange the rolls on top. Garnish with tomato and chives

Nutrition Facts

KCAL
230 kcal
CARBS
15 g
FATS
7 g
PROTEINS
25 g