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SALMON BAGUETTES WITH HORSERADISH CREAM

SALMON BAGUETTES WITH HORSERADISH CREAM

SALMON BAGUETTES WITH HORSERADISH CREAM

Salmon and horseradish make beautiful baguette fellows

Prep: 15 minutes
Serves: 2

Method

In a medium bowl, add the chives, horseradish, celery, cucumber, mustard powder, grain mustard, sour
cream, sugar, vinegar, olive oil and salt; mix well to combine.

Slice baguette in half and fill with horseradish sour cream topped with flaked hot-smoked salmon and
sprinkled with the micro watercress.

Ingredients

2 Paneton half baguettes
10 grams fresh chives, finely chopped
3 teaspoons Mandy’s pure horseradish
1 celery stalk, very finely diced
1 Lebanese cucumber, seeds removed and chopped into 5-centimetre dice
½ teaspoon mustard powder
1 tablespoon grain mustard
100 grams Zany Zeus sour cream
½ teaspoon Essente caster sugar
½ tablespoon Essente white wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
200 grams Southern Seafoods hot-smoked salmon, flaked into chunks
20 grams Silwood micro greens watercress

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