Cream Cheese Tart with Salmon

1. rinse kitchen herbs. Pluck dill and parsley leaves from stems (leave a few for garnish) and chop finely. Cut chives into fine rings.

Set aside six small salmon slices, chop remaining salmon first, then grind.

Stir cream cheese with whipped cream and spices, season to taste. Divide in half.

4. stir half with herbs, the other half with salmon puree. Season to taste.

Line a cake pan or baking dish with a vertical rim (20 cm ø) with cling film. Pour in alternating layers of culinary herbs and salmon cream cheese, each about 1 cm thick, until the amount is used up. Cover and refrigerate for about 4 hours.

6. turn out cake and arrange with radish slices and sticks. Garnish top of tart with salmon slices and herb leaves.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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