Salmon Rolls with Dill Horseradish Stuffing

For the salmon rolls with dill-horseradish filling, first lay out a piece of aluminum foil, cover with plastic wrap. Place salmon slices next to each other, slightly overlapping.

Mix cream cheese with horseradish, dill and tartare sauce, spread on salmon and roll up salmon slices. Refrigerate roll for about 1 hour.

For the dressing, mix cream with yogurt, tartar sauce and parsley, season with vinegar.

Pluck salads into pieces, mix with dressing.

Wrap salmon rolls with dill-horseradish filling from foil, cut into 3 cm wide pieces, arrange on salad.

Preparation Tip:

The salmon rolls get an Asian touch with coriander instead of dill.

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