Smoked salmon skewers with horseradish & cucumber foam

Total time: 35m
Preparation Time: 35m

For 2 people

Nutritional Information

Contains 484 Kcal, 20g Protein, 41g Carbohydrates, 22g Fat


  • 0.5 cucumber, finely grated
  • 0.25 tsp salt
  • 2 tbsp horseradish, finely grated
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 1 dl full cream, whipped until almost stiff
  • 6 wooden skewers
  • a little pepper
  • 100 g smoked salmon
  • 0.5 baguettes
  • a little olive oil
  • To toast
  • 20 g onion sprouts

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  • Mix the cucumber and salt, leave to absorb for approx. 30 mins. in a sieve, then press out all the liquid. Mix the horseradish, cucumber, lemon zest and whipped cream, season. Thread the salmon onto the skewers in a wavy design, drizzle with the lemon juice. Cut the baguette diagonally into approx. 6 slices, drizzle with oil and place on a tray lined with baking paper.
  • To toast

    Approx. 6 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a rack, serve alongside the salmon skewers with the horseradish & cucumber foam, garnish with onion sprouts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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