John Myers
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Salmon Tartare with Horseradish Sour Cream and Honey Mustard Dill Dip
The perfect salmon tartare with horseradish sour cream and honey mustard dill dip recipe with a picture and simple step-by-step instructions.
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.
Serving
- 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.
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