Salmon and chia starter

Ingredients for 2 servings:

• 50 ml milk
• 50 ml cream
• 2 ½ tsp horseradish, not creamed horseradish
• 4 sprigs of dill
• 2 tbsp chia seeds
• 20 g smoked salmon
• salt and pepper
• 1 slice(s) of bread

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix the milk, cream, and horseradish in a bowl. Chop the dill and add it. Season the mixture with salt and pepper. Cut the salmon into thumb-sized pieces. Add 1 tablespoon of chia seeds to each small glass. Divide the cream and milk mixture evenly between the two glasses. Finally, add the salmon pieces and stir well. Refrigerate for at least 1 hour. To ensure even distribution, stir occasionally until the chia seeds have noticeably swollen; otherwise, the salmon will collect at the bottom of the glass. Finally, remove the crust from the bread, cut the soft inside into small pieces, and toast in a pan until golden brown. Add the croutons as a topping to the salmon appetizer, but only shortly before serving, otherwise they will become mushy. Tip: I wouldn’t recommend gravlax, as it gets lost in the flavorful cream.