Recipes with Sour cream 18%

Piza with smoked salmon and stone beetroot

Dissolve the yeast in lukewarm water and add salt, oil and flour (hold a little flour). Beat the dough well together. Cover the bowl with a lid or aluminum foil and let the dough lift a loose place approx. 40 min. Heat the oven to 225 degrees. Put a large baki

Russian tenderloin

Cut the pork into strips and put it in a pan and let the fat melt. Cut the tenderloin into strips. Cut the slice into thin slices. Brown the sirloin strips in the hot fat, add the onions and season them. Season with salt and pepper. Sprinkle with red wine and

Rhubarb and Earthbreaked

Scrape the grains out of the vanilla bar. Boil wine, sugar, vanilla grains and bar in a saucepan. Put the blister soft. Cut the rhubarb into slices and cook them half-lour in the wine layer. (About 10 minutes). Say the rhubarb and save the law. Blend the rh

Cold salmon and cod with caviar cream

Souffléfars: Cod fillet mixed with salt. Add eggs and cream. Season with salt and pepper. A small foil shape is lubricated well. Then the mold is lined with 2 sides of salmon, with the ends hanging out over the mold. Then fill with the fish souffléfarsen an

Smoked salmon with horseradish cream

scones: Mix flour with baking soda. Cut the butter into smaller pieces and crumble it in the dough. Gather the dough with the milk and knead it quickly for a uniform dough. Roll out the dough on a skewered table to a thickness a approx. 1 cm. Slice round buns

Smoked salmon mousse with salad and spinach cream

Free the salmon for the skins and legs. Chop it through the fine holes in the meatbag. Stir it with the soft butter and add blanched and finely chopped shallots. Whip the cream well and add the hand-warmed, soaked, blended husblas. Now add the salmon juice

Sugar-salted salmon with cucumber cream

Beat the salmon meat with a fork and sprinkle evenly with salt and sugar. Cover the lid with film and style it in the fridge for the next day. For the cucumber cut 2/3 of the cucumber in half and remove the kernels with a teaspoon. Cut the rest into very fine

Salmon soup on ginger-crème frâiche

Sylte: The salmon fillet is cut into 2 cm thick strips. These steamed or roasted until the fish is labeled approx. 2-3 minutes and cool. The vegetables are also cut into strips, blanched and cooled. Then lay the salmon and vegetables layered in an elongated Al