Salmon with Horseradish Cream and Garnish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 8 slices salmon, smoked
- 10 cm horseradish, fresh
- 250 g cream cheese
- 200 ml whipped cream
- a bit salt
- some pepper (mill)
- 1 small Glass caviar (trout)
- 1 small Glass caviar (sea hare roe)
- 1 tablespoon jelly (elderberry)
- 1 bunch dill
Print Recipe
Pin Recipe Instructions
- Finely grate the horseradish (like on a nutmeg grater), mix with the cream cheese and whipped cream, season with salt and pepper. Mix half of it with the elderberry jelly (also works with currant, raspberry or lingonberry jelly). Put each cream in a piping bag.
- Drape half a slice of salmon on a serving spoon. (A serving spoon looks like a soup spoon, the handle of which has been bent backwards twice so that it stands by itself. A small plate or bowl is also possible.)
- Sprinkle the horseradish creams over it in a big blob. Then place small heaps of trout caviar or sea hare roe on top (vary in color).
- Finally, insert a small sprig of dill tips.
- Is an eye-catcher on every buffet and tastes excellent.
- I recommend the combination with the tomato essence in an egg cup, a combination that looks very nice and also harmonizes in taste.
- Any leftover horseradish cream also goes well with normal smoked salmon.
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