Herb Salmon Spread

Ingredients

• 800 g salmon fillet (fresh)
• 2 shallots
• 1 carrot (small)
• 3 tbsp chives sprigs
• fish stock
• white wine
• 200 g smoked salmon fillet
• 120 g liquid butter
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• lemon juice (freshly squeezed)

Instructions

1. 1.

   Preheat the oven to 150°C fan.

2. 2.

   Peel and finely chop the shallots. Peel and finely chop the carrot. Wash the leek and cut into rings. Steam the salmon fillets without skin with the shallots, carrots and leeks covered with 4-5 tbsp fish stock and 3 tbsp white wine in the oven for about 30 minutes. Let cool. Then separate the salmon fillets and mix with the shredded smoked salmon. Use the vegetables elsewhere.

3. 3.

   Whisk 3 tbsp of the cooking liquid (add more fish stock if needed) with the butter, add the oil and season with salt, pepper and 1 tbsp lemon juice. Stir in the salmon mixture and blend everything finely, fold in the chives sprigs into a mold and refrigerate for at least 24 hours.