Radish-cucumber salad on salmon with poppy seed crème-fraîche

Name: Radish-cucumber salad on salmon with poppy seed crème-fraîche
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 Organic Lemon; 200 g Fresh cream; 2 TEASPOONS spicy horseradish (glass); 3 TABLESPOONS good olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Radishes; 1 Cucumber; 2 Spring onions; 400 g smoked salmon (in slices); 1 TEASPOON Poppy

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 Organic Lemon
200 g Fresh cream
2 TEASPOONS spicy horseradish (glass)
3 TABLESPOONS good olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Radishes
1 Cucumber
2 Spring onions
400 g smoked salmon (in slices)
1 TEASPOON Poppy

Directions

1
Wash the lemon hot, dry it: grate the rind finely and squeeze the lemon. Mix crème fraîche, horseradish, oil and lemon peel. Season dressing with salt, pepper, approx. 1/2 teaspoon sugar and lemon juice.
2
Clean the radishes, wash them and cut them into thin slices. Wash the cucumber, peel if necessary and cut lengthwise into thin slices with a wide peeler. Leek onions clean, wash, cut into very fine rings.
3
Spread the salmon slices on a plate. Mix the radish, cucumber and spring onions and place them in the middle of the salmon. Add dressing and sprinkle with poppy seeds. Serve with baguette.