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Salmoncream

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Salmoncream

The perfect salmoncream recipe with a picture and simple step-by-step instructions.

  • 0,5 bunch Spring onions fresh
  • 200 g Smoked salmon
  • 3 piece Free range eggs
  • 200 g Cream cheese double cream setting
  • Salt and pepper
  1. Hard boil the eggs, quench and peel them, travel the salmon into small pieces and cut the spring onions into rings. Save part of the green leek. Put all remaining ingredients in a blender and use the pulse button to chop them up. When the cream has the desired consistency, mix in the remaining leeks. Season to taste with salt and pepper.
Dinner
European
salmoncream

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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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