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Salmon trout cream

updated

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Ingredients for 1 servings:

  • 100 g salmon trout fillet(s), smoked
  • 100 g cream cheese, natural
  • 100 g mascarpone
  • 1 shallot(s)
  • 1 tbsp dill, fresh
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

fine spread or filling for savory profiteroles

Peel and dice the onion, and finely chop the salmon trout slices. Place the cream cheese, mascarpone, diced onion, and fish pieces in a suitable blender and blend until smooth. Chop the dill and stir it into the cream. Season with salt—carefully, as the fish is already very spicy—and pepper. The cream isn’t just great for dipping vegetables. It’s also perfect as a filling for small profiteroles, or simply spread with a few onion rings and dill on fresh farmhouse bread, baguette, or ciabatta.

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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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