Mini roulades made from smoked wild salmon

Ingredients for 4 servings:

• 150 g salmon, smoked wild salmon in slices
• 1 tbsp Dijon mustard
• 1 tsp honey
• 2 tsp dill, finely chopped fresh or dried
• ½ tsp orange peel, grated
• some chives
• 1 tsp rapeseed oil
• ½ tsp oil (orange oil)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

for a delicious soup garnish, or as an appetizer at a party, etc.

Lay out the smoked salmon slices on a work surface. Mix together the mustard and honey. First, spread the mustard mixture evenly over each slice. Sprinkle with dill and orange zest. Carefully roll up one slice at a time and cut it in half with a sharp cut. Tie each (mini) roll together with a chive stalk, knotting it twice, and trimming the ends slightly if necessary. Lightly sauté the rolls in rapeseed oil over moderate heat and drizzle with a few drops of orange oil just before serving. Tastes delicious in cream of carrot soup, cream of pumpkin soup, and delicate pea soup with mint sour cream.