Cut off the root piece from the enoki mushrooms. The mushrooms should not be washed before consumption in order to preserve their special aroma and consistency.
Cut the rolls open, brush with butter, place a washed and spun dry lettuce leaf on the lower half. Cover each roll with 2 slices of salmon and place the mushroom bouquet on top, spread the tartar sauce over it to taste and close with the bread roll lid so that the mushrooms remain visible.
Smoked salmon can also be used instead of gravlax.
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