Smoked & Fresh Salmon Spread
Translation : Catherine
6 to 8 servings
Preparation : 10 minutes
200 gr smoked salmon
200 gr fresh salmon in filets
150 gr cream cheese like Saint Morêt
chives, chervil, dill or chopped basil
1 to 2 TBS fresh squeezed lemon juice
1 TBS olive oil (optional
Blanch the fresh salmon filets in hot salted and peppered water for 3 minutes. Drain and remove the grey parts and the bones.
Add half the smoked salmon cut in small pieces, the lemon juice and the olive oil. Mix briefly in the food processor or mince with a knife. Mix this preparation with the cream cheese, add the rest of the diced smoked salmon and season to your taste if necessary. Store in the refrigerator up to two days and serve with the fresh herbs of your choice. Personally I love it plain.