Grape Nut Bread with salmon tartare

Photo credits: Susanne Brauer


4 slices of Mestemacher Grape Nut Bread

For the tartare:

  • 150 grams of raw salmon fillet
  • 1 small red onion
  • 1/2 bunch of chives
  • 1 tbsp. of lemon juice
  • 1 tsp. of olive oil

For the horseradish cream:

  • 50 grams of heavy sour cream
  • 20 ml lemon juice
  • 1 tbsp. of freshly-grated horseradish
  • Salt, pepper, a pinch of sugar according to taste



  1. Put aside some chives for garnishing. Finely dice the salmon into very small squares, using a very sharp knife. Chop the red onion and chives finely and mix with the salmon. Season with salt, pepper, lime juice, and oil.
  2. Stir lemon juice into the heavy sour cream. Fold the horseradish into the cream. Season with salt, pepper and sugar.
  3. Quarter the slices of bread, spread with horseradish cream and top with tartare. Garnish with chives.