Name: Festive rolls with tongue, horseradish, and cucumber
Cook time: 60 min
Total time: 60 min
Yield: 10
Cuisine: International
Ingredients: Beef tongue (boiled and peeled) - 500 g; Cucumber - 3 pcs.; Mascarpone cheese - 300 g; Dill - 30 g; Chips Lays green onion - 30 g; Horseradish - 2 tbsp.; Ground black pepper to taste; Salt to taste

In order for the tongue rolls with horseradish to turn out truly festive, you need to put in a bit of effort. The trickiest part of the process is slicing the cucumbers. You need to get neat, long strips that you can nicely wrap around a slice of tongue with filling. The most convenient tool for slicing is a wide vegetable peeler.

Prepare beef tongue. Cut the tongue into thin long slices.

Cut off the white part and top of the green onions; you need pieces about 15 cm long. Chop the trimmings thinly and add to the mascarpone.

Boil about a glass of water, pour it into a deep plate and place green onions in hot water for 10 seconds. Dry on a paper towel.

Finely chop the dill. Mix mascarpone with dill and horseradish (adjust the quantity to your taste), pepper and salt if desired.

Slice the cucumbers lengthwise into thin slices using a mandoline or wide paring knife. Try to have some skin on both sides of each one. You should now have flexible strips in which to wrap your tongue.

Spread the tongue slices with mascarpone, horseradish and dill, and roll into rolls. Wrap each roll with a cucumber slice. Wrap a green onion feather in the center of the cucumber strip and tie it neatly. Cover with film and refrigerate for at least 15 minutes. and up to 4 hours

Festive rolls with tongue, horseradish, and cucumber

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Festive rolls with tongue, horseradish, and cucumber

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