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Two kinds of horseradish cream with salmon garnish and caviar topping

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Ingredients for 10 servings:

  • 1 package of smoked salmon, approx. 150 – 200 g
  • e.g. horseradish, freshly grated
  • 200 g cream cheese
  • 200 ml whipped cream
  • some salt and pepper
  • some caviar
  • some dill, fresh
  • some blackberry jelly

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Amuse-bouche

Grate the horseradish (amount to taste) and mix it with the whipped cream and cream cheese. Season with salt and pepper. Season half of the cream with blackberry jelly. Now place a teaspoon of each cream on a finger-food serving spoon, then cut the smoked salmon into thin strips and arrange it around the cream. Place a little caviar on top and garnish with finely chopped dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Two kinds of horseradish cream with salmon garnish and caviar topping