Smoked Salmon Rolls with Creamy Horseradish
Smoked salmon rolls with creamy horseradish are a recipe featuring fresh ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g smoked salmon (slices)
- 200 g Sour Cream
- 50 g smoked salmon
- 5 tbsp creamy horseradish sauce
- 1 tbsp freshly grated horseradish (more to taste)
- 100 ml whipping cream
- 3 sheets gelatin (white)
- 2 lemons (unprocessed)
Instructions
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1.
Soak the gelatin in cold water for the filling. Blend the smoked salmon with sour cream, stir in the creamy horseradish sauce and fresh horseradish. Squeeze out excess water from the gelatin, melt it gently in a small pot, then fold into the horseradish mixture. Quickly mix this into the remaining cream and let it thicken slightly. Whip the cream stiffly and fold it in.
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2.
Lay the salmon slices in a rectangular pattern on plastic wrap. Spread the cream evenly over them and roll tightly. Chill the roll for about 40–60 minutes until firm. Meanwhile, wash the lemons, quarter them lengthwise, remove seeds and slice into rounds. Slice the chilled roll into 0.75–1 cm thick pieces, arrange with lemon wedges on a plate, serve cold with fresh white bread.
