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
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.