
This appetizer has all the delicious facets of smoked salmon. Both a Tartar with Honey Mustard Dill Dressing and a tasty Mouse that can also function as a snack.
Smoked Salmon Tartare: Recipe for 4 people.
Ingredients:
250 gr. Smoked Salmon (Jongens van de Fant)
4 White slices of bread
4 tablespoons of boursin
1/2 shallot
1/2 Green pepper
2 Teaspoons Dijon mustard
1 teaspoon cayenne pepper
1 Tbsp rice vinegar
1 Lemon
Honig Mustard Dill Dressing
Norwegian Salmon Eggs
Salt
Pepper
Preparation:
Put the salmon in a bowl and mash it into even small pieces. Chop 1/2 shallot and 1/2 green pepper small and add to the salmon. Add 2 teaspoons of Dijon mustard, 1 teaspoon of Cayenne pepper and 1 tablespoon of rice vinegar. Cut the lemon in half and squeeze the lemon juice over the salmon. Mix everything together and add some salt and pepper after seasoning. The Tartar is now ready. Take 4 white slices of bread and toast them until golden brown. Cut out a circle of +/- 5 cm. (it works best with a garnish ring). Take 1 tablespoon of Boursin and spread it as a base on the toast then 2 tablespoon of salmon tartare. Now add 1 tablespoon of Honey Mustard Dill Dressing to the tartare and as a finishing touch some Norwegian Salmon Eggs.
Smoked Salmon Toast
Ingredients:
150 gr. Smoked Salmon (Jongens van de Fant)
2 White slices of bread
4 teaspoons Boursin
1/4 shallot
1/2 Green pepper
2 tablespoons cream fraise
1 Teaspoons Dijon mustard
1/2 teaspoon cayenne pepe
1/2 Tbsp rice vinegar
1/2 Lemon
1 cucumber
Chives version
Norwegian Salmon Eggs
Salt
Pepper
Preparation:
Put the salmon in a bowl and mash it into even small pieces. Chop 1/4 shallot and 1/2 green pepper into small pieces and add them to the salmon. Add 1 teaspoon of Dijon mustard, 1/2 teaspoon of Cayenne pepper, 1/2 tablespoon of rice vinegar and 2 tablespoons of Crème Frais. From half a lemon, squeeze the lemon juice over the salmon. Mix everything well so that you get a mouse and add some salt and pepper after taste. The Mouse is now ready. Take 2 slices of white bread and toast them until golden brown. Cut out circles of +/- 2.5 cm. (it works best with a garnish ring). Take 1 teaspoon of Boursin and spread it as a base on the toast, then 1 tablespoon of salmon mouse. Peel 6 equal slices with a cheese slicer, along the entire length of the cucumber. Take 2 slices and cut thin strings for the buttons. With the full slices of cucumber, place it around the toast and tie it off with a thin string of cucumber. Take some Norwegian Salmon Eggs and Chives for garnish.
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