Cucumber and salmon trout rolls with lemon balsam

Rinse the cucumber in hot water and cut off the ends. Cut lengthwise into thin slices using a slicer. Cut the chives into fine rolls.

Now pat the cucumber slices dry and spread with cream cheese. Sprinkle with chives and season with salt and pepper to taste. Cut the salmon trout into strips and place on top of the cream cheese. Roll up the cucumber slices and secure with a toothpick if necessary.

Arrange the finished cucumber and salmon trout rolls on a plate. Mix 100 g crème fraîche with 1-2 tablespoons Byodo Lemon Balsam and drizzle over the finished rolls on the plate.