Salmon marinated in smoke aroma with horseradish
dressing
For four
400 g salmon (chine)
Marinade
2 dl water
1½ lime, juiced
1 tbsp smoke-flavoured salt
1 tbsp olive oil
Dressing
2 tbsp horseradish paste (tube)
1 tbsp Stockmann Gourmet mustard
1 dl rapeseed oil
1 dl curd cream
Garnish
chopped hardboiled eggs
black caviar
chopped chives
Cut the boned salmon into equal-sized squares. Mix the ingredients
for the marinade and marinate the fish for about 15 minutes.
Meanwhile, mix the ingredients for the dressing. Decorate the
plates by drawing lines with the dressing, like a fishnet. Remove
the fish from the marinade and dry with a paper towel. Place on top
of the dressing on the plates. Garnish with chopped egg, black
caviar and chives. Finish off with a few drops of virgin olive oil.
