Salmon and cream cheese rolls

4 serves

Easy 40 min
kcal 280 per person


  1. 200 g double cream cheese

  2. Pepper

  3. A few dashes of lemon juice

  4. 160 g smoked salmon in slices

  5. 2 tbsp Langnese Flotte Biene Wild Blossom Honey

  6. 2 tbsp medium-hot mustard

  7. 1 bundle dill

  8. 125 g each yellow and red cherry tomatoes

  9. 1 bundle rocket

  10. 100 g lamb’s lettuce

  11. 1 small head of curly leaf lettuce

  12. Red peppercorns for sprinkling

  13. Plastic wrap


  1. 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.

  2. 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.

  3. 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.