Salmon on rye bread with sauerkraut and horseradish
4 servings
30 minutes
Salmon on rye bread with sauerkraut and horseradish is a dish rooted in Russian gastronomic traditions, combining the freshness of seafood with the rich aromas of rye bread, the tartness of cabbage, and the spiciness of horseradish. This recipe embodies the simplicity of rustic cuisine while offering a rich and complex flavor. The salmon, fried to a golden crust, retains its juiciness, while a delicate sauce made from sour cream and horseradish highlights its tenderness. Sauerkraut adds a pleasant tanginess that complements the dish's texture. It is perfect as an exquisite appetizer or light dinner. This is not just food but a gastronomic journey through Russian traditions that unites freshness, richness, and balance of flavors in every bite.
1
Light the charcoal. Cut the salmon into thin strips weighing about 115 g with a sharp knife. Season with salt and pepper, brush with oil, and grill on both sides for 4 minutes. You can also fry the salmon in a heavy-bottomed pan in very hot oil. Set the cooked fish aside to cool.
- Salmon fillet: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: to taste
2
Mix sour cream and grated horseradish. Season well with salt and pepper.
- Sour cream: 125 g
- Horseradish: 10 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the salmon on 4 slices of bread. Top with sauce, squeeze the sauerkraut, and distribute it among the four sandwiches. Cover each with a second slice of rye bread.
- Salmon fillet: 450 g
- Rye bread: 8 pieces
- Sour cream: 125 g
- Sauerkraut: 125 g