Salmon roll with crab

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  • 12 lettuce leaves, eg lettuce or iceberg lettuce
  • 150 ml of whipped cream
  • 1 tbsp lemon
  • 4 tsp horseradish
  • 350 grams of crab meat cooked
  • 8 slices of smoked salmon
  • salt and freshly ground pepper
  • 4 sprigs of dill for garnish

  • Kitchen: French
  • Meal: Appetizer
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Passive time: - minutes
  • Portions 4 persons

Preparation method

Wash the lettuce leaves, pat dry and divide between 4 plates. Beat the whipped cream until stiff, including the lemon juice and horseradish. Carefully spoon the crab through the horseradish cream. Add salt and pepper to taste. Place the slices of smoked salmon on the counter and spoon the filling onto the salmon slices, roll them up and prick the rolls with cocktail sticks. Place the stuffed salmon on the lettuce leaves and garnish with a dash of horseradish and fresh dill.