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Cold smoked salmon sushi rolls with savoy cabbage, horseradish cream, avocado and cucumber

Cold smoked salmon sushi rolls with savoy cabbage, horseradish cream, avocado and cucumber

  • Smoked & gravad
Time:120 min.
Servings:10
Time:120 min.
Servings:10

Ingredients

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

1 cucumber

4 avocados

150 g lumpfish roe

Salt and pepper

Cooking instructions

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.

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