Salmon rolls with herb cheese and sweet mustard cream

Name: salmon rolls with herb cheese and sweet mustard cream
Total time: 25 min
Yield: 4
Ingredients: 250 gram smoked salmon; 1 orange; 2 tablespoon chives minced meat; 1 tablespoon parsley minced meat; 200 gram cream cheese natural; 1 roasted peppers in bars, pot; 125 milliliters demi crème fraîche; 1 tablespoon mustard; 1 tablespoon honey; 3 twig basil to garnish; 3 tablespoon cress to garnish

Try these delicious salmon rolls with herb cheese and sweet mustard cream

Ingredients

Directions

Place the slices of salmon on a piece of cling film of about 40 cm long, overlapping each other, in a rectangle of approximately 25 x 30 cm.
Clean the orange with hot water and grate 1 tablespoon of the peel. Squeeze the fruit and set aside the juice.
Puree the chives and parsley and mix this with the cream cheese. Also mix orange zest and salt and pepper.
Spread this mixture over the salmon with a spatula or pancake knife. Divide the pepper strips and some basil leaves over the cream cheese.
Leave the edges of the salmon 1 cm free on the long side. Roll the salmon up to a solid role.
Fold the foil tightly and put the salmon roll in the refrigerator for at least 1 hour. (Can be a day in advance).
Mix the crème fraîche with the mustard, the honey and 1 tablespoon of orange juice. Remove the foil from the salmon.
Cut the roll with a wet sharp knife into slices of 1 cm. Place the rolls side by side on the plates with the mustard cream. Garnish with basil leaves.