Summary

Ingredients

• 200 g trout fillet (s), smoked
• 500 g smoked salmon, thin slices
• 2 tablespoon lemon juice
• 200 g double cream cheese
• salt and pepper

For the set:

• smoked salmon
• Lemon (s), organic
• Physalis

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Instructions

1. Cut trout fillet and 50 g salmon into pieces. Place in the freezer for about 30 minutes. Then puree in 2 portions with 1 tablespoon lemon juice each. Stir in the cream cheese, season with salt and pepper.
2. Brush one third of the salmon slices with half the cream, roll up and place in the freezer for about 30 minutes.
3. Put the remaining cream in piles on the remaining salmon slices. Wrap salmon around it and carefully shape into balls, cut off any protruding salmon. Refrigerate
4. Cut the salmon rolls into wide slices and chill. Put salmon chocolates in chocolates sleeves. Garnish with salmon rose, lemon and physalis.