Smoked Salmon Roulade with Pumpkin Slices and Horseradish

Cut the pumpkin into 3 mm thick slices and fry in olive oil with ground cumin, salt and pepper in a non-stick pan. Put the pumpkin slices on a plate and marinate with lemon juice and olive oil. Season the cream cheese with horseradish, salt, pepper, lemon juice and whipped cream. Place thinly sliced smoked salmon on a plastic wrap, fill with cream cheese and roll up. Arrange the pumpkin slices with the smoked salmon rolls on a plate. Mix sour cream with lime juice, season with salt and pepper and garnish the smoked salmon rolls with it.

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