Salmon spread

Ingredients for 1 servings:

• 50 g shallot(s)
• 1 tbsp, heaped Dijon mustard
• 1 tbsp, heaped honey, spicy
• 1 bunch of dill
• 100 g smoked salmon (wild salmon)
• 50 g caviar cream (wild salmon)
• 100 g double cream cheese
• 30 g Parmesan, grated
• ½ tsp white pepper
• ½ tsp smoked salt
• 1 tsp butter
• some oil, for the hand blender and the mixing bowl

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

an ideal topping for bread or baguette, also suitable as a filling for a pancake

Wash the dill, pat dry, remove any coarse stems, and finely chop. Trim and finely dice the shallots, then sauté in a small greased pan until translucent. Add the mustard and honey, caramelize lightly, and reduce until a thick cream forms. Then cool the mixture in a small pan of simmering water. Chop the smoked wild salmon and place all the ingredients in a narrow, oiled blender. Blend with an oiled hand blender until the cream is smooth, lump-free, and homogenous. Transfer the cream to a small bowl and refrigerate for two hours before serving. Coat the blender and blender with oil to prevent the cream from sticking to the mixture.