Wash and clean the vegetables. Remove the stem from the tomato. Halve the cucumber lengthways and scrape out the seeds with a teaspoon. Cut the cabbage and roots from the radishes.
Cut the vegetables into bite-sized pieces and the spring onions into rings. Arrange everything in a shallow bowl.
These simple ingredients are rounded off with the dip. To do this, put the sour cream, smoked salmon and a little salt and pepper (preferably freshly ground) in a blender and puree well. You can refine the dip with fresh herbs.
Now dip each piece of vegetables individually into the dip and enjoy.