Salmon cream with fresh salmon

Ingredients for 6 servings:

• 350 g salmon fillet(s), fresh
• salt water
• 100 g herb quark (spring quark)
• 100 g cream cheese
• 1 lime(s)
• a few sprigs of dill, fresh
• 1 red bell pepper(s)
• Fleur de Sel
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

Great for dipping. Also great as a topping for bread, or for filling avocados or tomatoes.

Check the salmon fillet for any bones and remove any. Then simmer the salmon gently in salted water for about 8 minutes until tender. This depends on the thickness of the fish fillet. Don’t cook for too long, or it will become dry. The fish should still be translucent. Taste the fish occasionally. In the meantime, squeeze the lime and finely chop the dill. Remove the white inner skin and seeds from the bell pepper and chop the bell pepper very finely. Mix the spring quark and cream cheese with these ingredients and season with salt and pepper. When the salmon is cooked, puree it and mix it with the quark and cheese mixture. This amount is enough for 6 people as a dip with vegetables. Freshly baked baguette also tastes great with it.