Smoked salmon with horseradish cream – a recipe for toasted bread with smoked salmon, horseradish cream and dill. These little salmon starters are so easy to make and taste wonderful. Crispy toasts are topped with sliced smoked salmon, a light and creamy horseradish cream, fresh dill, grated horseradish and grated lemon zest.
Smoked salmon with horseradish cream is a perfect starter for many occasions, but especially lovely at Easter, Christmas or New Year. Instead of baguette, you can use crackers or rye bread crisps. I used a good-quality piece of smoked salmon that I sliced myself, but ready-sliced smoked salmon works too. Also try my gravlax with dill. Enjoy!
Smoked salmon with horseradish cream
Ingredients
Instructions
Horseradish cream
Put crème fraîche, grated horseradish, salt, sugar, lemon juice and pepper in a bowl or food processor. Whisk into a fluffy cream. Taste and add more horseradish if needed.
Put the horseradish cream in a piping bag and chill until serving.
Smoked salmon toasts
Toast the thin baguette slices in the oven or in a toaster.
Cut the salmon into thin slices, or use ready-sliced smoked salmon. Place the salmon on the toasts. Cut a hole in the tip of the piping bag and pipe horseradish cream on the salmon. Garnish with dill, grated horseradish and grated lemon zest. Serve straight away. Enjoy!
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