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🍽️ Crunchy Rolls with Salmon and Cream Cheese Dip

346 kcal · 30 min · 4 servings

Ingredients

• 2 whole grain rolls
• 4 leaves Napa cabbage
• 2 spring onions
• 3 tbsp cream cheese (with yogurt)
• 2 tbsp whipping cream
• 0.5 tsp pickled green pepper
• 2 tsp chopped dill tips
• 1 tsp lemon juice
• salt
• 60 g smoked salmon (sliced)
• dill (for garnish)

Instructions

1. 1. Rinse the Chinese cabbage under running water.
2. 2. Remove the hard, white stems at the bottom of the cabbage.
3. 3. Cut the soft leafy parts into very fine, thin strips.
4. 4. Peel the spring onions and rinse them briefly.
5. 5. Cut the onions lengthwise into four narrow strips.
6. 6. Halve these long strips in the middle.
7. 7. Place the cream cheese into a small bowl.
8. 8. Add the cream.
9. 9. Stir both vigorously until the mixture is completely smooth.
10. 10. Crush the peppercorns slightly with the end of a fork.
11. 11. Add the crushed peppercorns to the cheese cream.
12. 12. Finely chop the dill and stir it in.
13. 13. Squeeze some lemon juice into the mixture.
14. 14. Season the cream with salt to your liking.
15. 15. Slice the buns horizontally in the middle.
16. 16. Take half a tablespoon of the cream cheese mixture.
17. 17. Spread the cream onto the bottom bun half.
18. 18. Place half of the cut Chinese cabbage strips on top.
19. 19. Distribute the prepared spring onions over it.
20. 20. Spoon half a tablespoon of the pepper-dill cream on top.
21. 21. Place a slice of smoked salmon on the cream.
22. 22. Cover the salmon with the remaining Chinese cabbage.
23. 23. Add the remaining cream cheese mixture as the top layer.
24. 24. Garnish the bun with a few fresh dill sprigs.
25. 25. Place the top bun half back on.
26. 26. Serve the buns immediately while warm.

Nutrition per serving

• kcal: 346
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 26 g