Smoked Salmon Rolls with Raspberry Sauce

This recipe is especially tasty when served with pumpernickel bread.


  • Servings: 4
  • Preparation time: 10 minutes
  • 1/2 cup frozen raspberries
  • 2 tbsp ml water
  • 2 tbsp maple syrup
  • 1 oz sunflower seeds
  • 1/2 bunch of fresh dill
  • half a head of iceberg lettuce
  • 2 tbsp raspberry vinegar
  • 2 tbsp olive oil
  • 1 tbsp mustard
  • salt, pepper
  • 8 slices of smoked salmon
  • 12 raspberries
  • 1 oz horseradish

Preparation Instructions

1.Utensils: chef's knife (Fissler perfection), cutting board, bowl, sauce pan (Fissler original profi collection) sieve, blender

2.Bring the raspberries, water and maple syrup to the boil, puree in a blender and press through a sieve.

3.Toast the sunflower seeds in a dry pan. Rinse the dill, shake dry and chop finely. Wash the iceberg lettuce, spin dry and cut into fine strips.

4.Mix the iceberg lettuce in a bowl with the raspberry vinegar, olive oil, sunflower seeds, mustard, dill and 4 tbsp raspberry sauce. Season with salt and pepper to taste.

5.Divide the iceberg lettuce into 8 equal parts, wrapping each in a slice of smoked salmon.

6.Serve the smoked salmon rolls with raspberry sauce, fresh raspberries and horseradish.