Salmon rolls on rocket salad

Name: Salmon rolls on rocket salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 bunch Chives; 3 tablespoons (60 g) Fresh cream; 1 TEASPOON grated horseradish (from the jar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp a few squirts of lemon juice; 6 discs Smoked salmon (about 20 g each); 100 g Rocket salad; 1/2 bunch Dill; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon slices; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 bunch Chives
3 tablespoons (60 g) Fresh cream
1 TEASPOON grated horseradish (from the jar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp a few squirts of lemon juice
6 discs Smoked salmon (about 20 g each)
100 g Rocket salad
1/2 bunch Dill
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Lemon slices
7-10 Tbsp Cling film

Directions

1
Wash the chives and cut into fine rolls. Mix with crème fraîche and horseradish. Season to taste with salt, pepper and lemon juice. Spread the salmon slices on cling film, slightly overlapping.
2
Spread crème fraîche on top, leaving a rim of about 2 cm wide. Then roll up firmly with the help of the foil. Leave the roll to set for approx. 20 minutes in the freezer. Wash the rocket and drain well.
3
Pluck into smaller pieces. Wash the dill and cut finely except for a little garnish. Mix vinegar, salt, pepper and sugar. Whip the oil into the mixture. Stir in dill. Mix rocket and vinaigrette loosely and divide into 4 plates.
4
Cut the salmon roll into about 16 slices and arrange on the salad. Garnish with the rest of dill and possibly lemon slices.