Cold salmon rolls with honey-mustard cream, arugula and dill

Ingredients for 6 servings:

• 8 large wrap(s), e.g. B. Dürüm flat cakes
• 100 g sour cream
• 250 g herb cream cheese
• 1 garlic clove(s)
• 1 tbsp mustard
• 1 tsp honey
• 4 sprigs of dill
• salt and pepper
• 400 g smoked salmon
• 50 g Parmesan, fresh

Instructions

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

Pick the dill and chop finely. Mix the cream cheese with the sour cream, season with salt and pepper, and press in the garlic. Mix the chopped dill, honey, and mustard well with the cream cheese mixture and finely grate in the Parmesan. Briefly wash the arugula and drain in a sieve or salad spinner. Spread 1 tablespoon of the cream over each wrap. At the widest point, top the wrap with salmon (thinly, about 2 finger widths) and arugula and roll up parallel to the topping. Slice the wraps and serve.