Summary

Ingredients

• 50 ml milk
• 50 ml cream
• 2 ½ teaspoons horseradish, not cream horseradish
• 4 stalks dill
• 2 tablespoon chia seeds
• 20 g smoked salmon
• salt and pepper
• 1 slice (s) bread

Print Recipe Pin Recipe

Instructions

1. Mix the milk, cream and horseradish in a bowl. Chop the dill and add it. Season the mixture with salt and pepper.
2. Cut the salmon into pieces the size of a thumb.
3. Put 1 tablespoon each of chia seeds in small glasses. Distribute the cream-milk mixture evenly between both glasses. Finally add the salmon pieces and stir everything well.
4. Now put in the refrigerator for at least 1 hour. So that everything is evenly distributed, you should stir occasionally until the chia seeds are noticeably swollen, otherwise the salmon will collect at the bottom of the glass.
5. Finally, remove the crust from the bread, cut the soft inside into small pieces and toast in the pan until golden brown. The croutons come as a topping on the salmon starter, but really only shortly before serving, otherwise they will be mushy.
6. Tip: I would not recommend gravlax as it gets lost in the flavorful cream.