400 g smoked salmon
250 g cream cheese
2 tbsp chives, finely chopped
small handful of basil
2 tbsp mayonnaise
1/2 tsp cayenne pepper
30 g mixed nuts, finely chopped
1/2 lemon, zest + juice
salt and pepper
dash of water
1. Chop the chives and the nuts fine. Mix 1 tablespoon of chives under the cream cheese and season with pepper and salt.
2. Place the salmon fillets in two rows in a tile approach at each other. Grease the surface with the cream cheese and roll the two rows. Wrap in plastic wrap and chill 30 minutes in the freezer.
3. Put the pulp of the avocado along with the mayonnaise, basil, lemon juice and zest, a splash of water, cayenne pepper and salt in a blender and blend smooth. Spoon the sauce in a pastry bag and place in the refrigerator.
4. Remove the zalmrollen out of the freezer, remove the foil and cut in slices of 1.5 cm. Stitch in each round a stick. Make with the avocadosaus a beautiful stripe on the plates and put in the middle each time a zalmlolly. Work signs off with tufts avocadosaus, chopped nuts, chives and basil. Give the remaining avocadosaus.
salmon? Make this delicious zalmsoep!
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