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    Wild Smoked Salmon With Horseradish Crème Fraîche

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    Wild Smoked Salmon With Horseradish Crème Fraîche

    • Preparation time: 8 minutes

    Serves: 2

    Ingredients

    • 4 slices rye bread
    • 100g crème fraîche
    • 1 tbsp horseradish sauce
    • 50g wild roquette
    • 6 cooked and peeled quail's eggs, drained, rinsed, dried and halved
    • 2 tbsp extra virgin olive oil
    • 140g pack wild Alaskan smoked salmon , sliced
    • 1 lemon, cut into 6 wedges

    Method

    1. Toast the rye bread until golden. Spoon the crème fraîche into a bowl with the horseradish and mix together.
    2. Divide the rocket between two small plates, nestle in the quail's eggs, drizzle with oil and arrange the salmon on top. Squeeze one lemon wedge over each of the two plates and grind over fresh black pepper.
    3. Serve with a bowl of the crème fraîche mix, the toasted rye bread and remaining lemon wedges.

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