Starters

Smoked Salmon Rolls with Raspberry Sauce

Preparation time : 10 minutes

1/2 cup frozen raspberries

2 tbsp ml water

2 tbsp maple syrup

1 oz sunflower seeds

1/2 bunch of fresh dill

half a head of iceberg lettuce

2 tbsp raspberry vinegar

2 tbsp olive oil

1 tbsp mustard

salt, pepper

8 slices of smoked salmon

12 raspberries

1 oz horseradish

Bring the raspberries, water and maple syrup to the boil, puree in a blender and press through a sieve.
Toast the sunflower seeds in a dry pan. Rinse the dill, shake dry and chop finely. Wash the iceberg lettuce, spin dry and cut into fine strips.
Mix the iceberg lettuce in a bowl with the raspberry vinegar, olive oil, sunflower seeds, mustard, dill and 4 tbsp raspberry sauce. Season with salt and pepper to taste.
Divide the iceberg lettuce into 8 equal parts, wrapping each in a slice of smoked salmon.
Serve the smoked salmon rolls with raspberry sauce, fresh raspberries and horseradish.