Ingredients:
- 400 grams of naturally smoked salmon
- 100 grams of finely sliced chives
- 50 grams of peeled and grated horseradish (from our friends allotment in Devon)
- Half lemon juice
- Half lemon zested
- 250 grams of soft low fat cream cheese
- Freshly cracked white pepper
- Artisan Rye
The inspiration for this dish came from my travels to Stockholm, where they paired beautifully fresh ingredients together in perfect harmony. Also it showed to me that the most simplest flavour combinations pack the biggest of punches.
To make this fresh horseradish cream, in a large bowl add all of the ingredients together, mix to incorporate, place into a smaller bowl in the fridge until it is required .The longer you leave the cream cheese mixture the more impactful it becomes.
To serve onto an artisan plate, lay ribbons of the smoked salmon; slice your artisan rye into whatever thickness you desire, to finish, quenelle a spoonful of your chives and Devonshire horseradish cream. Add half a lemon to garnish and enjoy.
The Gourmet Gent 