Salmon mousse rolls

Ingredients for 4 servings:

• 250 g QimiQ
• 400 g smoked salmon or lean ham
• Parsley, chopped
• 1 tbsp mustard
• Pepper, white
• 1.2 dl whipped cream
• 6 wraps
• Pair of arugula

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Finger food

For the mousse, stir the QimiQ until smooth. Finely chop 250g of salmon, add it, and puree with a hand blender. Add the parsley and spices and mix well. Whip the cream until stiff peaks form, fold it in, and let it set slightly in the refrigerator. Spread the mousse on the wraps. Top with finely chopped arugula and the remaining, finely chopped smoked salmon. Roll up all the wraps tightly and cut into small rolls using a sharp knife. Arrange separately on a platter. This can easily be prepared the night before. Then wrap them (whole) in cling film and store them in the refrigerator until ready to use. Tips: Use two spoons to cut out dumplings from the salmon mousse (or pipe rosettes using a piping bag) and arrange on toast. In this case, the mousse needs to set in the refrigerator for 3 hours.