This is a fairly simple amuse-bouche recipe which I really like. Served in shot glasses, the hors d'oeuvre never fail to impress guests because of the presentation, colour combination and most importantly the taste. The dill and lemon sour cream sauce along with the smoked salmon and crunchy crackers is an amazing combination.
Smoked Salmon with Sour Cream
Adapted from Carina Forum
Ingredients (Serves 8)
300 g cold smoked salmon (sliced) (I used 100g for 10 shot glasses)
100 ml sour cream
½ medium sized sweet onion (chopped)
3 tbsp dill (chopped)
1 tsp lemon juice (to taste)
¼ tsp ground black pepper
rye crackers (I used grissini aka breadsticks)
Whisk together sour cream with lemon juice; add chopped onion, season with black pepper.
Spoon the mixture into 8 small glasses.
Garnish with the salmon slices, pieces of rye crackers and dill.