200 g pumpkin (butternut)
200 g smoked salmon
150 g cream cheese with herbs
2 tbsp. whipped cream
fresh grated horse radish
2 tbsp. sour cream
olive oil, caraway (grounded)
lemon juice
salt, pepper
Peel pumpkin, remove seeds, cut into 3 mm slices and
spice with caraway, salt and pepper. Fry them in olive oil both sides.
Arrange pumpkin slices on a plate and marinade them with lemon juice and
oilive oil.
Mix well cream cheese with horse radish, salt, pepper, lemon juice and
whipped cream. Cover smoked salmon with this mixture and roll up.
Arrange pumpkin slices and salmon rolls on plates. Mix well sour cream
with some lemon juice, salt and pepper and garnish salmon rolls before
serving.
