Creamy smoked salmon
If you prepare a little more than needed: the blended salmon mixture, omitting the whipped cream, keeps in the refrigerator for a couple of days; fold in whipped cream just before serving.
Ingredients
- 300 g good quality smoked salmon, chopped
- 150 ml whipping cream, whipped
- 1 shallot, finely chopped
- handful of fresh estragon, finely shredded
- 150 g crème fraiche, cold
- salt, white pepper
Method
- Make sure the smoked salmon is really well chilled before processing: best to place the salmon pieces in the freezer for 15 minutes. Place the finely chopped shallot pieces in sieve and pour boiling water over it, then cold water, drain well.
- Combine chilled salmon pieces, estragon leaves, shallot and cold crème fraiche and blend to a smooth consistency. Season to taste. Before serving, fold in whipped cream.