Salmon Tartare with Horseradish Sour Cream and Honey Mustard Dill Dip

5 from 5 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 175 kcal


For the horseradish sour cream cream:

  • 400 g Skinless salmon fillet
  • 200 g Smoked salmon
  • 1 Bd Dill
  • 1 Pc. Limes
  • 2 Pc. Spring onions
  • 6 tbsp Olive oil
  • 1 Pc. Lemons
  • 1 packet Pumpernickel
  • Salt and pepper
  • 4 tbsp Sour cream
  • 3 tsp Horseradish paste
  • 2 Pc. Limes
  • Salt and pepper

For the honey-mustard-dill dip:

  • 3 tbsp Mustard
  • 1 Bd Dill
  • 2 tbsp Honey
  • 1 tsp White wine vinegar
  • 1 Pr Salt

For the baked goat cheese with salad:

  • 400 g Lamb's lettuce
  • 1 Pc. Radicchio
  • Frize salad
  • 6 tbsp Raspberry vinegar
  • 6 tbsp Walnut oil
  • 3 tbsp Water
  • 6 tsp Honey
  • 5 Pc. Goat cream cheese
  • Salt and pepper
  • Edible flowers


salmon tartare

  • Cut the whole salmon into small cubes. Chop the bunch of dill as small as possible and add it - mix both. Also chop the spring onions as small as possible and add them. Mix in the olive oil, lemon and lime and season with salt and pepper. Caution: Be careful with the lime and lemon - start with a little juice first and add a little more later. This starter should be served just before serving.

Horseradish sour cream cream

  • Mix the sour cream, horseradish paste and lime juice and season with salt and pepper.

Honey-mustard-dill dip

  • Chop the dill as small as possible. Add mustard, honey, vinegar, salt and mix together.


  • Cut out pumpernickel bread with a serving ring. Then arrange the following layers in the serving ring: pumpernickel, salmon tartare, horseradish sour cream, salmon tartare. On the edge of the plate as a decoration: honey-mustard-dill dip

Baked goat cheese with salad

  • Wash salads and cut into bite-sized pieces. Put vinegar, oil, water and 1-2 tablespoons honey in the bowl and stir vigorously, season with salt and pepper. Carefully mix the salads with the dressing and arrange on the plate.
  • Put the goat cheese thaler in a baking dish with sufficient space. Place a piece of the lower part of the thyme sprig on each cheese and drizzle with honey. Now bake the cheese at 250 degrees top heat for 5-10 minutes until the cheese has a golden brown color. Arrange on the salad and garnish with flowers.


Serving: 100gCalories: 175kcalCarbohydrates: 5.8gProtein: 7.3gFat: 13.5g
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Written by John Myers

Professional Chef with 25 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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