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Smoked salmon with dill & horseradish cream
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Prep Time:
20 minutes
20 minutes
Cook Time:
Total Time:
20 minutes
20 minutes
Ingredients:
- 2 bunches rocket, ends trimmed, washed, dried
- 1kg side of smoked salmon
- 5 lemons, cut into wedges
- 2 loaves crusty bread, sliced, to serve
- 375g (1 1/2 cups) sour light cream
- 70g (1/2 cup) horseradish cream
- 1 lemon, juiced
- 82.50 ml fresh dill, roughly chopped
- Salt & ground black pepper, to taste
Instructions:
- Make the dill & horseradish cream by mixing sour cream, horseradish cream, lemon juice, and dill in a bowl. Season with salt and pepper to taste. Transfer to an airtight container, seal, and refrigerate until serving.
- On a large serving platter, elegantly layer the rocket followed by the salmon. Serve the salmon alongside the dill and horseradish cream, lemon wedges, and crusty bread.
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