Cherry Tomatoes and Mushrooms with Filling, Salmon Rolls
A fresh recipe featuring cherry tomatoes and mushrooms filled with smoked salmon, creamy horseradish, lemon juice, and a touch of cayenne pepper. Garnished with chives, dill, watercress, and caviar for an elegant starter from Spoonsparrow.
Ingredients
- 150 g Smoked salmon
- 40 g fresh sprouts
- 3 EL creamy horseradish
- 1 TL lemon juice
- 1 pinch cayenne pepper
- 0.5 bundle chives
- 1 pack curved paprika chips
- 0.5 bundle dill
- 8 medium mushrooms
- 4 EL soft butter
- 2 EL lemon juice
- 100 g truffle liver sausage
- 1 EL port wine
- Salt
- pepper (from grinder)
- watercress (for garnish)
- 12 Cherry tomatoes
- 50 g Keta caviar
- 2 EL crème fraîche
- 1 TL lemon juice
- 4 shortcrust tartlets (ready-made)
- salad leaves (e.g., Lollo bionda)
Instructions
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1.
For the cherry tomatoes, cut off a lid and hollow them out.
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2.
Mix smoked salmon caviar, crème fraîche, and lemon juice; fill the tomatoes with this mixture.
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3.
Arrange salad leaf pieces on the tartlets and place three filled tomatoes each.
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4.
To make the salmon rolls, slice the salmon into 3 cm wide strips. Mix sprouts with creamy horseradish, lemon juice, and cayenne pepper, spread over the salmon strips, roll them up, and secure with a chive stalk. Before serving, lay them on the paprika chips and garnish with dill sprigs.
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5.
For the filled mushrooms, remove stems and clean them. Sauté the mushrooms in 1 EL butter, season with salt, pepper, and lemon juice, then set aside to cool.
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6.
Stir the truffle liver sausage with remaining butter and port wine. Set aside larger truffle pieces. Pipe the mixture into a pastry bag and fill the cooled mushrooms. Garnish with truffle pieces and watercress.
