Recipes Skandia Smoked Products
Scottish smoked salmon cocktail, with capers, fresh horseradish, crème fraîche and cilantro
A recipe that combines tradition and freshness in a single bite. The crispy base of the real coca enhances the delicateness of the Scottish smoked salmon, while the softness of the crème fraîche, the salty touch of the capers and the freshness of the radish and cilantro provide an irresistible balance of flavors. An elegant and very easy-to-prepare recipe, perfect for sharing on any occasion.
INGREDIENTS (2 people)
- 1 base of coca bread or focaccia
- 100 g of Scottish smoked salmon
- 70 g of crème fraîche
- 1 tablespoon of capers
- RadishesFresh cilantro leaves
PREPARATION
Bake the coca bread following the manufacturer's instructions until it is slightly golden and crispy. Allow it to cool before starting the assembly. Spread small dots or a thin layer of crème fraîche over the coca, ensuring it is evenly distributed to provide creaminess in every bite.
Arrange the slices of naturally smoked Scottish salmon in a natural way, creating volume and respecting its texture to achieve an elegant presentation. Distribute the capers, add a thin slice of fresh radish and finish with a few leaves of cilantro to add an aromatic and fresh touch.
Serve and enjoy the contrast between the acidity, the creaminess of the crème fraîche and the flavor of the smoked salmon; every bite will be light, balanced and full of nuances.
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