Salmon rolls with asparagus and cabbage

Ingredients for Salmon rolls with asparagus and cabbage

Instructions for Salmon rolls with asparagus and cabbage

To prepare the Salmon rolls with asparagus and cabbage recipe, please follow these instructions:

Part of the cabbage leaves. Cook them for about 4 min. in salted water, and drainage and refrigerate them in a sieve. Pat dry with a clean Tea towel. Cut the grossest part of the stick on the leaves away. Scroll 2 pieces plastic wrap out of a length of 50 cm. Advantage pointed cabbage leaves on the foil to rectangles a 30 x 15 cm. place salmon slices over, butter flødeosten on, and season with pepper. Sheen the sluggish end of the asparagus. Boil the asparagus in salted water for about 12 min. Drainage and refrigerate them in a sieve. Pat completely dry with a clean Tea towel. Put the asparagus over the salmon. Scroll along to the rolls and put them cold overnight. Cut the rollers out on the bias. Got all the ingredients for the dill pestoen in a blender, and mix it together. Advantage a little green salad on 10 plates. Place a piece of salmon roll on each plate and drizzle with dill pesto around the roller. Server with flute.