SMOKED SALMON RECIPES

Ingredients

• 250 g
  Sashimi-quality sushi salmon ↗
  (suitable for eating raw)
• 100 g
  Smoked salmon slices ↗
• 1 small shallot
• 1 tsp finely chopped capers
• 1 tbsp lemon juice
• 1 tbsp mild olive oil
• 1 tbsp chopped dill
• freshly ground pepper
• approx. 40 g
  Keta salmon roe ↗
  as a topping
• Lettuce leaves and bread to serve

Method

1. Cut the well-chilled raw salmon into small cubes. Gently mix with the lemon juice, olive oil, finely chopped shallot, dill and pepper. Cover and marinate in the refrigerator for about 10 minutes.
2. Finely dice the smoked salmon too. Just before serving, fold it into the marinated raw salmon together with the capers. Do not add salt: the smoked salmon already provides seasoning.
3. Arrange the tartare on chilled plates, top with keta salmon roe and finish with freshly ground pepper. Serve immediately with salad and bread.

Ingredients

• 300 g
  Smoked salmon slices ↗
• 4 large potatoes
• 200 g sour cream
• 2 tbsp finely chopped chives
• 1 lemon
• a little salt and freshly ground pepper

Method

1. Wash the potatoes, prick them all over and bake at 200 °C with top and bottom heat for about 50 to 60 minutes, depending on their size, until soft.
2. Cut into the hot potatoes, press them open slightly and fill with sour cream and chives.
3. Arrange the smoked salmon alongside. Serve with lemon wedges and a little pepper.

Ingredients

• 400 g
  Flame-grilled salmon pieces ↗
  (ready to eat)
• 8 slices of dark rye bread
• 1 small red onion
• 1 lemon
• a little dill
• 150 g sour cream as a dip, if desired

Method

1. Prepare the flame-grilled salmon for serving as instructed on the packaging.
2. Slice the dark rye bread. Finely slice the red onion and cut the lemon into wedges.
3. Arrange the flame-grilled salmon with dark rye bread, onion, dill and lemon. Serve with sour cream if desired.