750 g cold smoked salmon in slices
1 savoy cabbage
600 g cream cheese
2-3 tbsp of freshly grated horseradish
Juice of 1 lemon
1 clove of garlic
¼ bunch of finely chopped dill
150 g lumpfish roe
Salt and pepper
Remove the coarsest leaves from the cabbage. Then peel off the outer leaves and cut off the stem using a knife. Blanch the cabbage leaves in lightly salted water for 3-4 minutes. Place them in cold water and then dry them on a tea towel.
Stir together the cream cheese, grated horseradish, lemon juice, pressed garlic, chopped dill, salt and pepper into an even mass.
Spread out the cabbage onto a piece of cling film. Place the slices of salmon on top of the cabbage and butter with the horseradish cream. Roll tightly together. Place the rolls in the freezer for about 1 hour, so that they are frozen enough to be cut easily into slices.