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Radish salad with salmon-and-cucumber rolls

Ingredients

For 4 persons

  • 1 bunch red radishes
  • 1 daikon radish of approx. 300 g /10 ½ oz.
  • 2 small cucumbers
  • 400 g / 14 oz. smoked salmon
  • 200 g / 7 oz. cream cheese
  •    
  • For the dressing
  • 4 tbsp. white wine vinegar
  • 1 tsp. mustard
  • 1 tbsp. grated horseradish
  • 1 tsp. maple syrup
  • 6 tbsp. rapeseed oil
  •   freshly ground salt and pepper
Preparation

Use the TRANSFORMA® rotary grater to slice all radishes very thinly. Mix all ingredients for the dressing, pour over the slices and allow to marinate. 

Season the cream cheese to taste with salt and pepper. 

Now slice the cucumbers thinly using the TRANSFORMA® rotary grater, lay out a sheet of cling film and arrange the slices on it as a rectangle so that they overlap. Cover with smoked salmon, spread with the seasoned cream cheese and roll up. Seal tightly and set in a cool place for at least 30 minutes. Add the remaining cucumber slices to the salad and mix well. 

Cut the rolled-up cucumber and salmon into pieces approx. 3 cm in length and arrange them on a plate with the radish salad.

Tip: Put the rolls in the freezer for 15 minutes before cutting for a neat cut with a sharp knife.

preparation time approx. 30 minutes


Nutritional values per protion: 491 kcal, 2.053 kJ, 30 g Protein, 38 g Fat, 8 g Carbonhydrates, 3 g Fibre

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