Salmon rolls with cream cheese filling

Ingredients for 4 servings:

• 200 g smoked salmon, sliced
• 1 pack of cream cheese (natural)
• 2 tsp horseradish (creamed horseradish)
• 1 tsp dill, finely chopped (fresh or dried)
• 1 tbsp cream

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

Lay the salmon out on a sufficiently large sheet of cling film (approx. 25x15cm). Then mix the other ingredients in a bowl and season to taste (no salt, as the salmon is salty enough). Then pour this mixture onto the salmon, leaving about 5cm free on the wide side. Now, using the film, roll the roll from the wide side towards the free side. Seal the ends of the film and let it rest in the refrigerator, ideally overnight. Cut the roll into 1.5-2cm wide rolls and garnish with dill or red peppercorns, if desired. Goes great with white bread or pumpernickel!