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Smoked fish with two dips

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Ingredients for 4 servings:

  • 2 tsp honey
  • 1 tbsp sweet mustard
  • 1 tbsp Dill, chopped, fresh or frozen
  • 2 tsp lemon juice
  • salt and pepper
  • 1 tbsp horseradish
  • 50 g cream cheese
  • 2 tbsp sour cream
  • 1 tsp cranberries, from the jar
  • tsp marmalade (orange)
  • tsp flat-leaf parsley, chopped
  • Lettuce, some leaves
  • 200 g smoked salmon
  • 250 g smoked trout fillet(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Salmon and trout with honey-mustard dip and cranberry-horseradish dip

For the honey-mustard dip, combine honey with mustard, dill, and lemon juice. Season with salt, pepper, and a little sugar, if desired. For the cranberry-horseradish dip, combine horseradish with cream cheese, sour cream, cranberries, and orange marmalade. Season with salt, pepper, and parsley. Wash the lettuce leaves, spin dry, and arrange on plates. Arrange the smoked salmon and trout on top. Serve with both dips.

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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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Smoked fish with two dips