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Salmon cream

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Ingredients for 6 servings:

  • 1 pack of cream cheese (Herb Philadelphia)
  • ½ pack smoked salmon
  • some lemon juice
  • 1 pinch(s) of pepper
  • ½ bunch of dill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Blend the Philadelphia herb mixture and finely chopped smoked salmon with a hand blender until a smooth paste forms. Finely chop the dill, add lemon juice to taste, and a pinch of pepper (salt isn’t necessary, as the salmon is salty enough). Tip: I often make this paste for a cold buffet. I line a glass or porcelain platter with very thinly sliced ​​lemon slices. I place slices of smoked salmon (optionally garnished with dill) in the center of the platter. Then, using an ice cream scoop, I scoop out balls of the salmon paste and arrange them around the outside of the platter, placing a little dill in the center of each ball. It looks very appetizing. Alternate the whole thing with creamed horseradish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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