Smoked Salmon Rillettes with Horseradish Topping

Smoked salmon rillettes

1. Beat the sour cream and horseradish until smooth. Season to taste with salt and pepper. Halve the lemon and squeeze one half. Peel the shallot and dice very finely together with the salmon. Wash the dill, shake dry and cut finely. Mix the shallot, salmon, dill and 1-2 teaspoons lemon juice. Season to taste with salt and pepper. Fill into espresso cups or small molds. Spread the horseradish cream on top. Cut the other half of the lemon into wedges and garnish the rillettes with lemons. Steam the peeled and deveined prawns in a pan until they are cooked and then serve with the salmon.

loaf

1. Preheat the oven to 80 ° C. Grease two loaf tins and dust with flour. In a large bowl, dissolve the honey in 500 ml of boiling water. Pour in 500 ml of cold water and sprinkle in the yeast. Set the bowl aside for 10 minutes. Beat the yeast mixture with the whisk. Then add both types of flour, salt and sunflower and walnut kernels and mix the ingredients with a large spoon until they have combined to form an even, very loose, wet dough. Pour half of the dough mixture into the prepared loaf forms, spread evenly and smooth the surface. Scatter 2 tablespoons of pumpkin seeds over each. Then cut into the surface of the dough three to four times with a knife so that the breads rise evenly while baking without tearing. Bake bread at 80 ° C for 20 minutes, then raise the oven temperature to 210 ° C and bake for another 30-40 minutes. The breads are done if they sound hollow when you tap the underside. Take the hot bread out of the mold and let it cool down. They keep fresh for several days and also taste very good when toasted.