Dip with roast beef and horseradish cream
MainsCook time: 0 min.
Servings: 4 portion(s)
Servings: 4 portion(s)
Ingredients for Dip with roast beef and horseradish cream
Sweet Japanese soy | ||
2 | dl | Air-dried cucumber seedless |
2 | dl | Air-dried fodder |
2 | Seaweed rolls | |
6 | slices | Roast beef |
8 | tbsp | Persillerods cream 2 tbsp. horseradish on tube |
Instructions for Dip with roast beef and horseradish cream
To prepare the Dip with roast beef and horseradish cream recipe, please follow these instructions:
Cut seaweed rollers in 3-4 cm piece strips. Place them on a cutting board. Slice the roast beef slices into smaller pieces. Put a piece of meat at the end of a strip of seaweed and put a spoonful of horseradish cream, air-dried cucumber and fodder upstairs. Moisten ends of the tongs with a little water and roll Strip together. Share the rollers in the middle and serve with sweet soy. Horseradish cream: mix the cream with persillerods horseradish.
Tips:
This recipe is based on the remains from "Carpaccio of roast beef with persillerods cream"
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