Smoked salmon with dill & horseradish cream

title="Smoked salmon with dill & horseradish cream"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-with-dill-amp-horseradish-cream.jpg" alt="Smoked salmon with dill & horseradish cream"
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• 0:20 Prep


• 
  20 Servings


• Capable cooks

Featured in
Smoked salmon recipes, Salmon recipes

Ingredients

• 2 bunches rocket, ends trimmed, washed, dried


• 1kg side of smoked salmon


• 5 lemons, cut into wedges


• 2 loaves crusty bread, sliced, to serve

dill & horseradish cream

• 375g (1 1/2 cups) sour light cream


• 70g (1/2 cup) horseradish cream


• 1 lemon, juiced


• 1/3 cup fresh dill, roughly chopped


• Salt & ground black pepper, to taste

Method

• 
  
  
  Step 1
  
  
  
  
  To make the dill & horseradish cream, combine the sour cream, horseradish cream, lemon juice and dill in a medium bowl. Taste and season with salt and pepper. Spoon into an airtight container, seal and place in the fridge until ready to serve.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  To serve, place the rocket on a large serving platter and arrange the salmon on top. Serve the salmon with the dill and horseradish cream, lemon wedges and crusty bread.
  
  
  

Nutrition

• 1124 kj

  Energy




• 7g

  Fat Total




• 3g

  Saturated Fat




• 2g

  Fibre




• 18g

  Protein




• 34mg

  Cholesterol




• 1035.14mg

  Sodium




• 1g

  Carbs (sugar)




• 31g

  Carbs (total)

All nutrition values are per serve

Notes

recipe included in the "Christmas extra" section.

• Author: Janelle Bloom


• Publication: Australian Good Taste

Source: taste.com.au