Cucumber shuttle with stremel salmon

Name: Cucumber shuttle with stremel salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Cucumbers (approx. 500 g each); 1 small onion; 250 g Edible quark (20 % fat); 150 g Whole milk yoghurt; 2 TABLESPOONS Horseradish (a. d. glass); 7-10 Tbsp salt, white pepper; 300 g Stremell salmon (hot smoked salmon fillet); 7-10 Tbsp Salad leaves,; 7-10 Tbsp untreated lemon slices; 7-10 Tbsp u

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Cucumbers (approx. 500 g each)
1 small onion
250 g Edible quark (20 % fat)
150 g Whole milk yoghurt
2 TABLESPOONS Horseradish (a. d. glass)
7-10 Tbsp salt, white pepper
300 g Stremell salmon (hot smoked salmon fillet)
7-10 Tbsp Salad leaves,
7-10 Tbsp untreated lemon slices
7-10 Tbsp u

Directions

1
Wash cucumbers thoroughly and dab dry, clean. Halve the cucumbers lengthwise and remove the seeds with a tablespoon. Cut the cucumber halves into 3 diagonal pieces. Cut cucumber remains into fine cubes
2
Peel and chop the onion. Mix with quark, yoghurt and horseradish. Season to taste with salt and pepper. Fold in cucumber cubes. Pour the horseradish cream into the boats and arrange on a plate
3
Cut the salmon into slices with a sharp knife and distribute them on the boats. Garnish with lettuce, lemon and dill