Salmon Cream with Dill and Caviar

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

1 pack smoked salmon
2 cups sour cream
2 small shallots
0.5 ½ lemon (s), the juice from it, or concentrate
1 tablespoon, leveled dill, fresh or frozen
1 small Glass caviar, (trout caviar)
1 pinch (s) sea salt, or fleur de sel
1 pepper, black

Instructions

Cut the smoked salmon into small cubes or strips. Put the sour cream in a sufficiently large bowl. Chop the dill and mix with the salmon cubes and the sour cream. Cut the shallots into small cubes and add them to the sour cream. Squeeze the lemon and stir into the salmon cream to taste. Salt sparingly. Season with black pepper to taste. Now place the trout caviar on top or fold in carefully.
The recipe comes from a Scandinavian friend. It goes very quickly and on the second day it tastes very tasty because it is pulled through nicely. We like to eat it on pumpernickel bread. But can also be eaten with boiled or baked potatoes. The sour cream can also be exchanged or combined with crème fraîche, cream cheese or horseradish cream cheese.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.