📍 Where this dish comes from: Heidelberg · Heidelberg Castle
Discover the history of this region →
Discover the history of this region →
Hamburg has been trading in and smoking salmon for centuries, and the city’s tradition of serving it with sharp horseradish and capers remains definitive — elegant, effortless, and utterly perfect. This is not a recipe so much as an art of assembly — but the quality of each component is paramount. Seek out wild-caught, cold-smoked salmon with a deep coral colour, and do not spare the horseradish.
What You’ll Need
Servings: 4 servings
Calories: 285kcal
Ingredients
- 300 g premium cold-smoked salmon
- 100 g full-fat cream cheese
- 2 tbsp freshly grated horseradish (or jarred)
- Zest and juice of 1 lemon
- 2 tbsp capers drained
- 1 shallot finely minced
- 3 tbsp fresh dill chopped
- 2 tbsp sour cream
- Freshly ground black pepper
Instructions
- Whip cream cheese with sour cream, horseradish, lemon zest, and dill until smooth.
- Season generously with lemon juice, salt, and black pepper.
- Arrange salmon slices on a platter — do not fold them tightly, let them drape naturally.
- Dot capers around the salmon. Scatter minced shallot.
- Place horseradish cream in a small bowl alongside. Finish with black pepper and extra dill.
Nutrition
Serving: 1serving | Calories: 285kcal | Protein: 22g | Fat: 21g
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Health Benefits
- Cold-smoked wild salmon is an excellent source of omega-3 DHA and EPA.
- Horseradish contains sinigrin, a glucosinolate studied for its antibacterial properties.
- Capers are a concentrated source of quercetin and kaempferol flavonoids.