Smoked salmon rillettes with horseradish topping

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Mix sour cream and horseradish. Halve the lemon, squeeze 1 half. Cut the remaining half into slices. Peel and finely dice the shallot. Finely dice smoked salmon. Wash the dill, dab dry, pluck flags from the stalks except for a little bit for garnishing and chop finely.

2. 2

   Mix shallot, salmon, dill, olive oil and 1-2 teaspoons lemon juice, pour into espresso cups. Add horseradish dip and garnish with dill. Add lemon wedges.

Nutrition Facts

KCAL
210 kcal

CARBS
2 g

FATS
16 g

PROTEINS
16 g