Smoked salmon with horseradish cream

Ingredients for Smoked salmon with horseradish cream

Instructions for Smoked salmon with horseradish cream

To prepare the Smoked salmon with horseradish cream recipe, please follow these instructions:

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 with a dough sticking approx. 7 cm. In diameter. Gather the excess dough and repeat the platter.

Lay the balls on a baking sheet lined with baking paper. Brush with coiled egg and sprinkle with coarse salt. Behind the scones at 225 degrees C. alm. Oven for approx. 10 min, until they are golden. Let them cool to a baker.


Horseradish Cream:
Chop the loaf very nicely and mix it with cream fraiche, chopped dill and horseradish. Season the cream with lemon juice, salt and pepper.


serving:
Spread the salmon on 4 plates together with the horseradish cream. Decorate with dild and serve the little scones.