Salmon rillette with fried tuna bread, small pieces of salmon and herring

Ingredients for 4 servings:

• 400 g smoked salmon, warm smoked
• 4 spring onions
• 3 tbsp olive oil
• 10 small slices of jalapeño(s) from the jar
• ½ pot of lemon balm
• Fleur de Sel
• some pepper
• 4 thin flatbreads, soft
• Rapeseed oil for frying
• 10 crusts
• 4 tbsp sour cream
• 2 tbsp cream
• 50 g smoked salmon
• 50 g matjes fillet(s)
• ½ lemon(s), juice
• 1 bunch dill, fresh
• 1 tbsp caviar (seaweed caviar), black
• 1 tbsp caviar (seaweed caviar), red
• 1 tbsp horseradish (beetroot horseradish) from the jar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

from the show “The Perfect Dinner” on VOX from 30.03.2021

Finely mash the salmon with a fork in a bowl. Roughly chop the spring onions and sauté in 1 tablespoon of olive oil without browning. Finely dice the jalapeños and chop the lemon balm. Mix the spring onions, jalapeños, and lemon balm with the salmon and season with salt, lemon juice, and pepper. Fry the flatbreads in rapeseed oil. Salmon and herring trifles: For the salmon version, mix 2 tablespoons of sour cream with 1 tablespoon of cream. Add the smoked salmon and 1/2 bunch of dill. Then briefly puree with a blender. Season with lemon juice, salt, and pepper. Carefully fold in the black seaweed caviar and fill 5 crusts with a piping bag. For the herring version, mix 2 tablespoons of sour cream with 1 tablespoon of cream. Add the matjes fillets and the remaining dill and puree. Season to taste and fold in the red seaweed caviar and horseradish. Spoon the mixture into the remaining 5 crusts. Iris prepared this recipe as an appetizer on the show “The Perfect Dinner” – Day 2 in Berlin – on Tuesday, March 30, 2021.