Stéphane Reynaud

Saumon et Raifort

Salmon and Horseradish

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Horseradish 1 teaspoon
  • Fromage blanc (quark) 1 tablespoon
  • Coarsely ground black pepper

Method

  1. Mix the fromage blanc with the horseradish and pepper.
  2. Cut the smoked salmon into thin strips.
  3. Spread the bread fingers with the fromage blanc mixture and add the smoked salmon strips.