Nutrition and extra info
Nutrition: Per serving
Ingredients
Salmon
sam-on
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
Salmon
sam-on
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
Shallot
shal-lot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
Apple
ap-pel
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
Lemon
le-mon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Celery
sell-er-ee
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
Method
Lightly toast the caraway seeds in a dry pan, then set aside to cool. Very finely chop the fresh and smoked salmon, shallots, dill (save a little for the garnish), gherkins and apple. The pieces should be about the size of a petit pois pea. This can be done up to a day before serving, cover well and store in the fridge.
Just before serving, season well with flaky salt, and mix with the caraway seeds, lemon juice, horseradish sauce, 50ml extra virgin olive oil and the crème fraîche. Divide the salmon between eight plates, garnish with the rest of the crème fraîche, drizzle with the remaining olive oil and sprinkle over some dill. Serve with rye crackers and celery for dipping and spreading the salmon on.
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