John Myers
Sauces & Dip’s: Salmon Trout Cream
The perfect sauces & dip’s: salmon trout cream recipe with a picture and simple step-by-step instructions.
- 125 g Cream cheese double cream setting
- 125 g Smoked salmon trout
- 1 tbsp Capers
- 1 tbsp Freshly squeezed lemon juice
- 2 tbsp Olive oil
- 3 drops Tabasco
- 1 handful Basil leaves
- Remove the salmon trout fillet from the center bone with a filleting knife, one half is sufficient for this recipe, the other fillet I need for another recipe.
- Put the cream cheese and the smoked fish (it can be different) first in the blender jar, very briefly pulse 2-3 times (short movements of the knife of a mixer)
- Then add the other ingredients and pulse everything to the desired consistency.
Other variants
- You can also replace the smoked fish with sardines, crabs or tuna.
- You can also replace basil with parsley … there are no limits to your imagination.
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