Cucumber, salmon and egg salad

Ingredients for 4 servings:

• 200 g smoked salmon slices
• 4 eggs, hard-boiled
• 1 cucumber(s)
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar, lighter
• ½ tsp mustard
• salt and pepper
• dill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

light, nice starter – easy to prepare

Boil the eggs hard for about 10 minutes. Rinse, peel, and slice thinly. Wash the cucumber, trim the ends, and slice thinly. Take the salmon out of the refrigerator half an hour before serving to allow it to come to room temperature. For the dressing, combine the vinegar, mustard, salt, and pepper in a small bowl and mix well. Let it sit for a while. Then add the oil and mix well. Season to taste, if desired. Roll the salmon slightly and arrange on the plate. Do the same with the cucumber slices. Place the egg slices between them. The entire appetizer can be prepared at this point. Store in the refrigerator until half an hour before serving. Drizzle everything with a little dressing before serving. A lemon wedge is a good garnish. Add a little more dressing (if left over).