Smoked salmon with granny smith apple and horseradish

This little number also made an appearance on NYE. With a lot of citrus it’s surprisingly light if you manage to only eat what you are being served.. I got these mini cast iron pans for Christmas and I like to use them as serving dishes. You can serve in one bigger bowl and cut the bread in smaller sticks to use as dippers if you prefer.

Ingredients

4 small portions

• 300 g smoked salmon, cubed

• 1/2 dl of mayo, shop bought or homemade

• 1/2 dl of creme fraiche

• 1 lemon, juice and zest

• 1/2 red onion finely chopped

• 1 garlic clove, finely chopped

• 1/2 granny smith apple, cubed

• grated horseradish

• fresh dill

• salt & pepper

• sourdough toast and butter for frying

Method

1. In a bowl, mix mayo and creme fraiche, add the salmon, onion, garlic and apple. Mix it all and squeeze in the juice of one lemon and the zest. Add fresh dill, salt and pepper to taste.

2. Before serving, fry the bread slices in lots of butter until golden.

3. Divide the salmon mixture in four bowls/plates and top with grated horseradish, more dill and a wedge of lemon. Serve with the bread.