German cuisine · Fish & Seafood

Smoked Rock Salmon on Farmhouse Bread

Smoked rock salmon rolls on dark rye bread with freshly grated horseradish cream and chives.

Ingredients · for 2 servings

• 200 g smoked rock salmon rolls (schillerlocken)
• 4 slices dark rye bread
• 150 g cream
• 80 g fresh horseradish
• 1/2 bunch chives
• 1/2 lemon
• 40 g butter
• 1 tsp sugar
• Salt, pepper

Instructions

1. Whip the cream stiff and keep it cold, so it doesn't collapse when folding in the horseradish.
2. Peel the horseradish and grate it directly into the whipped cream, then season with sugar, 1 tsp lemon juice, salt and pepper.
3. Let the horseradish cream chill for 10 min, so the sharpness distributes evenly.
4. Cut the smoked rock salmon rolls into about 5 cm pieces and cut the chives into fine rings.
5. Spread the bread slices thinly with butter, place a generous spoonful of horseradish cream on each and smooth it out.
6. Lay the smoked salmon rolls on top, sprinkle with chives and serve immediately with lemon wedges while the bread is still crisp.