Salmon Rolls on Pumpernickel

Lay out salmon slices on a large piece of cling film to form a rectangle. For the filling, whisk cream cheese and half of the light butter until creamy. gradually add horseradish, mayo and juice of one lemon and stir through.

Rinse and dry the zucchini. Finely dice half of it. Add to the cream cheese mixture form and season with salt, pepper and a tiny bit of sugar. Spread the mixture evenly on the prepared salmon. Roll up from the long side and put in the foil to cool for at least 2 hours.

Cut into slices with a sharp kitchen knife. Spread pumpernickel slices with light butter. Cut remaining zucchini into narrow slices. Arrange on pumpernickel with salmon rolls. Garnish with dill and caviar.

Note: Diabetics replace the sugar with fructose!

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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