Smoked Salmon Rolls
- 12 baby cos lettuce leaves
- 12 slices smoked salmon
- 100ml horseradish sauce
- 100ml sour cream
- 12 thin slices celery, cut on the diagonal
- 3 Homebrand sundried tomatoes, each sliced into 4
- 12 basil leaves
How to Freeze Leftover Herbs
To make one roll, place a cos leaf on a platter. Place a slice of salmon on top and fold it so it fits inside the cos leaf.
Mix the horseradish sauce and sour cream together and place 1 Tbsp on top of the salmon. Place a slice of celery and a slice of sundried tomato on top and finish with a basil leaf. Repeat for the other 11 salmon rolls.
Tip: The horseradish and sour cream dressing can also be used in salads or burgers.