Salmon wrap

Salmon wrap

Tags: FingerfoodMeat | Fish
7
32

Refined pleasure for fish-lovers’ palates

Ingredients

1 package
150 g
smoked salmon
½ bunch
chives
75 g
sour cream
or
75 g
crème fraîche
or
75 g
cream cheese
½ tbsp
horse-radish conserve
a little bit of
lemon juice
1 pinch/es of
salt
1 pinch/es of
pepper

Preparation

  • Dip 6 chive stems very briefly in boiling water and immediately rinse in cold water. Leave to drain.
  • Slice the rest of the chives in rolls.
  • Stir together with crème fraîche and horseradish until smooth.
  • Add lemon juice, some salt and pepper to taste (take care because smoked salmon is already salty).
  • Spread half of the cream onto the wraps. Place salmon on top and spread the rest of the cream on the salmon.
  • Roll up, cut into halves and wind a piece of chive around each half and tie up. Serve 3 half-wraps per portion.
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At a glance

Preparation time
20 min
Cooking time
5 min
Difficulty
easy
Servings
2
Products in this recipe