raw sauerkraut rolls with herbs + smoked salmon
ingredients
8 to 10 slices of smoked salmon
1 green apple
1 ½ cups Karthein’s Traditional sauerkraut
1/2 small lime
1 ripe avocado
2 tbsp cream cheese
2 tbsp chives finely chopped (or herbs of your choice)
Ground pepper
method
Chop the sauerkraut roughly and put it in a bowl.
Grate the green apple. Mix with sauerkraut. Sprinkle with a drizzle of lime juice. Mix.
Put everything in a clean cloth. Squeeze above the sink to remove water. Return to the bowl.
Add the chopped avocado, chives, pepper and cream cheese. Mix well.
Place a strip of cling film or silicone mat on your worktop. Lay down 4 slices of smoked salmon, overlapping slightly to form a rectangle.
Place half of the sauerkraut mixture in a line 1cm from the edge of the salmon rectangle. Form a roll by tightening well.
Repeat the process by forming a rectangle with the remaining 4 slices of smoked salmon. Place your two rolls in the freezer for about twenty minutes to facilitate
cutting.
Take the rolls out of the freezer. Cut out sections about 1.5 cm high. Decorate each maki with sprigs of chives or parsley.
