Salmon with horseradish cream and garnish

Ingredients for 16 servings:

• 8 slice(s) smoked salmon
• 10 cm horseradish, fresh
• 250 g cream cheese
• 200 ml whipped cream
• some salt
• some pepper (mill)
• 1 small jar of caviar (trout)
• 1 class jar caviar (sea hare roe)
• 1 tbsp jelly (elderberry)
• 1 bunch of dill

Instructions

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

Amuse-bouche in a spoon

Finely grate the horseradish (like using a nutmeg grater), mix with the cream cheese and whipped cream, and season with salt and pepper. Mix half of it with the elderberry jelly (blackcurrant, raspberry, or cranberry jelly also works). Place each cream into a piping bag. Place half a slice of salmon on a serving spoon. (A serving spoon looks like a soup spoon with the handle bent back twice so that it stands on its own. A small plate or bowl will also work.) Pipe a thick dollop of horseradish cream over the top. Then place small piles of trout caviar or lumpfish roe on top (varieties of color apply). Finally, add a small sprig of dill. It’s an eye-catcher on any buffet and tastes excellent. I recommend combining it with the “tomato essence in an egg cup,” a combination that looks beautiful and also tastes great. Leftover horseradish cream also goes well with regular smoked salmon.