350 g hot-smoked salmon
200 g light or sour cream
20.00 g horseradish, preferably fresh. Feel free to add extra if you want more “crunch”
2 eggs
1 tbsp tbsp dill, chopped
Bread for toasting
1
Remove any skin and dark muscle meat/fat from the salmon. Then tear the fish into pieces.
2
Put the sour cream in a bowl and stir in the salmon until you’ve achieved the right consistency.
3
Add the diced egg (use an egg cutter), chopped dill and grated horseradish.
4
Toast the bread just before serving to get the best possible taste.
– Recipe developed in collaboration with Charles Tjessem.
Ingredients
350 g hot-smoked salmon
200 g light or sour cream
20.00 g horseradish, preferably fresh. Feel free to add extra if you want more “crunch”
2 eggs
1 tbsp tbsp dill, chopped
Bread for toasting
