Salmon with horseradish cream


  • 8 slices of smoked salmon
  • 10 centimetershorseradish root
  • 250 grams cream cheese
  • salt
  • pepper
  • 1 small jar of trout eggs
  • 200 milliliters cream
  • 1 small jar of lumpfish eggs
  • 1 tablespoon elderberry jelly
  • 1 bunch of dill

Preparation method (receipt)

Peel the horseradish, grate finely, add creamy cheese and cream, salt and pepper to taste. Mix a half of the crème with elderberry jelly. Place into 2 pastry bags. Drop the crème in serving spoons, decorate with smoked salmon slices, trout and lumpfish eggs and a parsley sprig.

smoked salmon horseradish creamy cheese cream salt pepper egg elderberry jelly dill