Smoked Salmon Variations

For the smoked salmon variations, spread the bread with butter and top with smoked salmon.

For the lettuce pesto, wash the lettuce leaves, pat dry and shred. Blend with the olive oil and toasted pine nuts in a mortar to make a pesto.

Then fold in the grated Parmesan cheese.

For the avocado cream, split the avocado, remove the flesh with a teaspoon and mash with a fork.

Mix with creme fraiche and the lemon juice. Squeeze the garlic clove and mix it with salt and pepper in the cream.

For the sour cream dip, mix the sour cream with the finely diced onions, the freshly chopped dill and a dash of Tabasco pepper sauce.

If necessary, add salt to taste.

For the classic horseradish foam, whip the whipped cream until ripe, fold in the horseradish, season with lemon juice, salt and pepper, arrange everything on a plate.

Place the sauces on a slice of baguette topped with smoked salmon.

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