Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Cucumber and smoked salmon roulade
Long before maki and sushi, we were feasting on smoked salmon bites - and we see no reason to stop. Especially not when they are as outrageously fresh and well flavoured as these.
Preparation time: 30 minutes
| Ingredients | ||
|---|---|---|
| 2 | piece(s) | Cucumbers |
| 300 | g | Sliced smoked salmon |
| 3 | cl | Pastis or ouzo |
| 1 | Lime (grated peel) | |
| 1 | tablespoon(s) | Dijon mustard |
| 1 | teaspoon(s) | Sugar |
| 1 | bunch | Dill |
| some | Pepper | |
For the lime miso cream
| Ingredients | ||
|---|---|---|
| 200 | ml | Sour cream |
| 1 | tablespoon(s) | White miso |
| 2 | tablespoon(s) | Best olive oil |
| 1 | pinch | Sugar |
| some | Salt | |
| some | Pepper | |
| Zest of 1 lime | ||
| Juice of ½ lime | ||
- First prepare the dip; mix all the ingredients well and season to taste. Keep cool.
- Wash the cucumber and slice lengthwise into thin ribbons using a peeler. Pat dry on kitchen roll. Cut the salmon slices into strips of the same shape as the cucumber, only slightly wider. Place on the cucumber strips. Mix the pastis with the lime zest, mustard, sugar and pepper, brush onto the salmon. Scatter a few fresh dill leaves over the salmon - they may also peek out.
- Carefully form the ribbons into rolls, packing them quite tightly. Carefully secure with toothpicks and refrigerate for at least 2 hours.
- Serve on a platter garnished with fresh dill sprigs and serve with the dip.
Wine tip
Blossom Muscat Every Days 2024
Winery Keringer
Light yellow-green, silver reflections. Delicate notes of peach, pineapple and blossom honey with a floral touch and a hint of lime zest. Taut, green apple, fresh acidity, lemony nuances on the finish, a lively aperitif wine.
€ 8,90, keringer.at
