Cucumber boat with horseradish cream and stremel salmon

Name: Cucumber boat with horseradish cream and stremel salmon
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Cucumbers (approx. 550 g each); 1 Shallot; 500 g Low-fat curd; 150 g Whole milk yoghurt; 4 TSP Horseradish (from the jar); 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 2 pieces of stremel salmon (approx. 150 g each); 7-10 Tbsp lettuce leaves, lemon slices and dill flags

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Cucumbers (approx. 550 g each)
1 Shallot
500 g Low-fat curd
150 g Whole milk yoghurt
4 TSP Horseradish (from the jar)
2-3 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
2 pieces of stremel salmon (approx. 150 g each)
7-10 Tbsp lettuce leaves, lemon slices and dill flags

Directions

1
Wash the cucumbers, cut off the ends. Cut the cucumbers in half lengthwise. Remove the seeds with the help of a tablespoon. Cut cucumber halves into three pieces (boats). Dice cucumber remains finely. Peel shallot and dice very finely. Mix quark, yoghurt and horseradish well.
2
Stir in cream. Season to taste with salt and pepper. Add the diced cucumber. Cut the salmon into small slices with a very sharp knife or break them up finely as you like. Fill curd cream with a tablespoon into the boats, spread some salmon on top and arrange on a plate. Serve garnished with lettuce, lemon and dill flags