Dill pannacotta with salmon and salmon roe is a delicious and tasty starter. It can be advantageously made almost the day before and simply garnished with salmon, roe and dill just before it is to be served. The recipe is suitable for 4 people.
2 ark gelatin
3 dl cream
2 dl sour cream
2 tablespoons grated horseradish (available on tube)
1 tablespoon finely chopped red onion
2 tablespoons chopped dill
Salt
100 g smoked salmon (or trout)
1 tablespoon salmon roe
1 handful of fresh dill
Place the gelatin in cold water for 10 minutes. Heat 1/2 dl of the cream in a saucepan, squeeze the water out of the gelatin and dissolve it in the hot cream. Remove from the plate as soon as the gelatin has dissolved. Mix the hot cream mixture with the rest of the cream, crème fraiche, horseradish, dill and red onion. Season to taste with salt. Pour the mixture into glasses and refrigerate for a few hours. Cut the salmon into small pieces and top the glasses with it and roe. Garnish dill panna cotta with salmon and salmon roe with some fresh dill.
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