- 1 small red onion, very finely chopped
- small bunch dill, most roughly chopped
- 2 tsp fresh or creamed horseradish
- good squeeze lemon juice
- 100ml soured cream
- 200g smoked salmon
Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.