Salmon Cream Cheese Rolls with Salad Sprouts

Ingredients

• 2 untreated oranges
• 1 tbsp capers
• 150 g ricotta
• Salt
• white pepper (from the mill)
• 200 g smoked salmon (thin slices)
• 2 tbsp freshly chopped basil
• 2 tbsp white wine vinegar
• 1 tsp medium-hot mustard
• 4 tbsp Walnut oil
• 4 small salad sprouts
• chives (for garnish)

Instructions

1. 1.

   Wash the oranges hot and pat dry. Grate 1 tsp of zest and squeeze out the juice. Finely chop the capers. Mix the ricotta with half the orange zest, the capers and 3-4 tbsp of orange juice, seasoning with salt and pepper. Lay the salmon slices side by side on plastic wrap and spread the ricotta cream over them. Roll with the help of the wrap and refrigerate.

2. 2.

   From the remaining orange juice (about 100 ml) and zest, basil, vinegar, mustard, oil, salt and pepper whisk a salad sauce. Clean, wash, dry and quarter the salad sprouts lengthwise. Toss with the salad sauce and arrange on a plate in a tapered shape. Remove the salmon roll from the wrap, slice thinly and place around the salad. Garnish with chives and serve.

3. 3.

   Optionally cut small circles (0.5 cm) from orange zest for garnish, scatter decoratively on the plates, and top with tiny diced tomato skins.