Hot-smoked salmon with horseradish & eggs

 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

Directions

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.

Hot-smoked salmon with horseradish & eggs