Smoked Fish with Two Kinds Of Dips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons honey
- 1 tablespoon mustard, sweet
- 1 tablespoon dill, chopped, fresh or frozen
- 2 teaspoons lemon juice
- salt and pepper
- 1 tablespoon horseradish
- 50 g cream cheese
- 2 tablespoon sour cream
- 1 teaspoon cranberries, from the glass
- Teaspoon jam (orange)
- Teaspoon parsley, smooth, chopped
- Lettuce, some leaves
- 200 g smoked salmon
- 250 g trout fillet (s), smoked
Print Recipe
Pin Recipe Instructions
- For the honey-mustard dip, mix honey with mustard, dill and lemon juice. Season to taste with salt, pepper and possibly a little sugar.
- For the cranberry-horseradish dip, mix horseradish with cream cheese, sour cream, cranberries and orange jam. Season to taste with salt, pepper and parsley.
- Wash the lettuce leaves, spin dry and distribute on plates. Serve the smoked salmon and trout on top. Serve with the two dips.
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