Marinated smoked salmon with horseradish root-sour cream

For 4 Weck® mold-jars à 5.81 fl. oz (165 ml)

 

For the salmon:

0.66 lb (300 g) 

smoked salmon

0.11 lb (50 g)

shallots

1 tablespoon  

fine cut dill

1 tablespoon

lemon juice

2 tablespoons

sunflower oil

 

salt, pepper

 

For the sour cream:

0.22 lb (100 g)

sour cream

1-2 tablespoons  

freshly shredded horseradish root

 

salt, pepper

 

In addition: Lemon wedges and dill for decoration.

 

Cooking:

 

Cut the smoked salmon into fine cubes. Peel the shallots and chop them. Mix the salmon, shallots, dill, lemon juice and oil in a bowl. Taste it with salt and pepper. Fill the jars with the salmon.

Mix the sour cream, horseradish root and taste them. Put a blob onto the salmon, garnish it with the lemon wedges and dill. Serve it.

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