Smoked salmon tartare with cucumber topping

Ingredients for 2 servings:

• 100 g smoked salmon
• 1 lime(s)
• 1 piece(s) ginger
• 1 cucumber(s)
• ½ cup sour cream, approx. 100 g
• 2 tbsp mayonnaise
• 1 tbsp mustard, sweet
• 2 tbsp honey
• 1 tbsp oil, neutral
• 1 bunch of dill and some for garnishing
• e.g. broth or water
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

a simple starter that is easy to prepare

Cut the salmon into small cubes. Squeeze the lime, grate the ginger into the juice, and mix with a pinch of sugar. Pour over the salmon and refrigerate for at least 1 hour to marinate. In the meantime, mix mayonnaise, sour cream, salt, and pepper into a medium-thick sauce. Adjust the proportions as desired; for example, you can also make a leaner version without mayo. Chop half a bunch of dill and stir in. Mix the mustard with honey, salt, and pepper until smooth, then stir in a drop of oil until the sauce has a not-too-thick consistency. It should later spread over the cucumbers like salad dressing. Chop the remaining dill and stir in. Adding warm broth or water a drop at a time helps to adjust the consistency as desired. Slice the cucumber into wafer-thin slices. Fill the bottom of a glass with the salmon, pour the cream sauce on top, arrange the cucumber slices vertically as possible, and finally drizzle the mustard sauce between the cucumber slices. Garnish with a sprig of dill.