Salmon rolls with a salad of potatoes and fennel

Name: salmon rolls with a salad of potatoes and fennel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g potatoes in the shell; 3 bunch onion; 15 g fresh dill; 2 el horseradish in pot; 150 ml low fat yoghurt; 350 g fresh green asparagus; 12 quail egg; 2 fennel bulb; 300 g smoked salmon fillet; 50 g capers

Main course of rolls of smoked salmon with a salad of spring onions, dill, asparagus, fennel and capers.

Ingredients

Directions

Cut the potatoes into four. Cook them in a generous pan of water in 10 minutes until done.
Meanwhile cut the spring onion in thin rings and the dill coarse.
Mix the spring onion, dill and horseradish with the yogurt.
Remove the woody underside of the asparagus.
Cook the asparagus together with the quail eggs in approx. 3 min. Until done.
Drain, let the asparagus drain and cool. Let the quail eggs scare under cold running water.
Cut the stems and a piece of the underside of the fennel tubers.
Halve the tubers in length, remove the hard core and cut into wafer-thin slices.
Brush the salmon slices on one side with the rest of the horseradish.
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.
Drain the potatoes. Peel the quail eggs and halve them.
Mix the potatoes with the fennel and the yoghurt dressing. Place the quail eggs on the salad and sprinkle the capers over it.
Serve the salmon rolls with the salad.