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Salmon rolls with a salad of potatoes and fennel
Main course of rolls of smoked salmon with a salad of spring onions, dill, asparagus, fennel and capers.
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Ingredients
Directions
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Cut the potatoes into four. Cook them in a generous pan of water in 10 minutes until done.
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Meanwhile cut the spring onion in thin rings and the dill coarse.
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Mix the spring onion, dill and horseradish with the yogurt.
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Remove the woody underside of the asparagus.
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Cook the asparagus together with the quail eggs in approx. 3 min. Until done.
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Drain, let the asparagus drain and cool. Let the quail eggs scare under cold running water.
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Cut the stems and a piece of the underside of the fennel tubers.
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Halve the tubers in length, remove the hard core and cut into wafer-thin slices.
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Brush the salmon slices on one side with the rest of the horseradish.
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Wrap a couple of slices of salmon for 2 to 3 asparagus at a time. Make 2 salmon rolls per person of all salmon and all asparagus.
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Drain the potatoes. Peel the quail eggs and halve them.
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Mix the potatoes with the fennel and the yoghurt dressing. Place the quail eggs on the salad and sprinkle the capers over it.
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Serve the salmon rolls with the salad.
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Nutrition
375Calories
Sodium0% DV1.400mg
Fat20% DV13g
Protein52% DV26g
Carbs11% DV33g
Fiber36% DV9g
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