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
Step by step
- 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.