Smoked salmon tiramisu

Ingredients for 4 servings:

• 120 g smoked salmon, sliced
• 150 g cream cheese
• 2 tbsp milk
• 2 tbsp chives, chopped
• ¼ tsp salt
• pepper
• 8 slices of toast
• Oil for the molds
• 1 tbsp herb vinegar
• 2 tbsp rapeseed oil
• 2 tbsp vermouth (Noilly Prat)
• 1 tbsp horseradish, freshly grated
• salt and pepper
• Chives, chopped, for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Serve as a starter or with a salad as a main course

Grease 4 1.5 dl ramekins with a little oil and then line with cling film. Line each ramekin with a slice of smoked salmon, then finely dice the rest. In a small bowl, mix the cream cheese with the milk and stir in the salmon cubes and chives. Season with salt and pepper. Cut out slices of toast the size of the ramekin. In a small bowl, mix a marinade from vinegar, oil, wine, horseradish, salt, and pepper. Spread a tablespoon of the salmon and quark cream into each salmon-lined ramekin, top each with a slice of toast cut out, and drizzle each with half a tablespoon of the marinade. Repeat this process once and finish with the sauce. Cover and refrigerate for at least 2 hours. Before serving, turn the salmon tiramisu out onto a plate, remove the film, and garnish with fresh chives.