Salmon and cream cheese rolls
200 g double cream cheese
A few dashes of lemon juice
160 g smoked salmon in slices
2 tbsp Langnese Flotte Biene Wild Blossom Honey
2 tbsp medium-hot mustard
1 bundle dill
125 g each yellow and red cherry tomatoes
1 bundle rocket
100 g lamb’s lettuce
1 small head of curly leaf lettuce
Red peppercorns for sprinkling
Season cream cheese with pepper and lemon juice. Lay salmon slices next to each other on plastic wrap. Spread cream cheese on each slice. Using the plastic wrap, roll them up tightly and set them in the freezer for at least 1 hour.
Meanwhile, mix the honey and mustard. Wash the dill and shake it dry. Setting a few stalks aside for garnish, pluck the tops from the remaining stalks and chop them up finely. Wash the tomatoes, pat them dry and, if larger, cut them in half. Trim and wash the rocket and lamb’s lettuce and shake it dry. Tear the curly leaf lettuce into easy-to-eat pieces.
Arrange the lettuce and tomatoes on plates. Cut the salmon rolls into pieces and arrange them on the lettuce. Drizzle them with the vinaigrette and garnish with the remaining dill. Sprinkle the dishes with red peppercorns.