Cabbage salad with smoked salmon on crispbread

Name: cabbage salad with smoked salmon on crispbread
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Scandinavian
Ingredients: 1 lemon cleaned up; 15 g fresh dill; 300 g cut red cabbages; 400 g grated beetroot; 1 el horseradish in pot; 400 g chilled hüttenkäse cheese; 4 crispbread solruta pumpkin pack of 265 g, Wasa; 200 g smoked salmon; 210 g capers

Smoked salmon with coleslaw and hüttenkäse on Danish toasts

Ingredients

Directions

Grate the yellow skin of the lemon and squeeze out the fruit. Leave a few sprigs of dill behind for garnishing and cut the rest roughly.
Mix the red cabbage, beetroot, coarsely chopped dill and 2 tbsp lemon juice in a bowl. Season with pepper and salt.
Mix the horseradish and the lemon zest with the cottage cheese and season with pepper.
Halve the crispbread and topple in succession with 1 tbsp coleslaw, 1 slice of salmon, 1 cup of hüttenkäse and garnish with the caper's knife and the dill kept behind.
Sprinkle with pepper and serve the rest of the coleslaw and hüttenkäse.