Ingredients:
200 gr  ricotta
60 gr crème fraiche
2 teaspoons Japanese wasabi
1 tablespoon lime juice
12 slices brown bread
300 gr smoked salmon
100 gr wild rocket lettuce
extra wild rocket for garnish
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Preparation:
© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
Mix ricotta, crème fraiche, wasabi and lime juice.
Roll the crustless bread thin with a rolling pin.
Divide the ricotta-mixture over the bread, cover with smoked salmon and wild rocket but keep an edge free.
Roll the bread in the length, wrap it tightly in plastic foil so the shape remains and place it for about 30 minutes in the fridge.
Unwrap the foil, cut both ends of the bread and cut the rest of the rolls in slices of 2 cm. Garnish with some wild rocket.
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