Christmas salmon roulade

Ingredients for 6 servings:

• 350 g salmon carpaccio or smoked salmon
• 450 g chard, fresh (without stems) or leaf spinach
• butter
• nutmeg
• 350 g cream cheese with horseradish
• Pepper, mixed, crushed
• some fennel seeds, crushed
• Mace
• Extra virgin olive oil
• Lemon(s) – wedges
• dill
• 6 slices of toast

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Christmas book on the sauerkraut

The day before, marinate the salmon carpaccio (or smoked salmon) with olive oil, lemon juice, mixed pepper, and fennel seeds. Sort and wash the spinach/chard, then sauté until dripping wet in a pot with a little butter and nutmeg. Drain in a colander. Mix the cream cheese with some crushed mixed pepper. Dry the fish thoroughly with kitchen paper. Place on Teflon baking foil or plastic wrap. Spread the spinach/chard over the top. Spread a layer of cream cheese on top (leaving about 1/3 of the mixture). Using the plastic wrap, roll it into a roulade. Spread the remaining cream cheese mixture over the top. Cut off the front and back ends diagonally and place them on the stem as a “branch.” Decorate the stem with a fork, creating a groove. Decorate with dill and thin lemon wedges in a fan-shaped pattern. Serve with toasted toast. Personal wine recommendation: a dry Pinot Gris Grans Premier Cru (Pinot Gris) from the Luxembourg Moselle.