Smoked Salmon Parcels

Ingredients

• 200 g smoked eel fillet (or smoked trout fillet substitute)
• 100 g Soft Butter
• pepper from the mill
• a few spritzes lemon juice
• 400 g Broccoli
• Salt
• 100 ml whipping cream
• 1 pinch ginger powder
• 4 large smoked salmon slices
• 6 sturdy chive stems
• a few tomato cubes

Instructions

1. 1.

   Cut the smoked eel into pieces and avoid over-pureeing in a food processor or electric mincer. Mix the eel puree with butter, season with pepper and lemon juice, then refrigerate.

2. 2.

   Clean, rinse, and cook broccoli in salted water for about 8 minutes. After 1 minute, remove some small florets with a slotted spoon and shock them in cold water; set aside. Drain remaining broccoli and return to pot. Add cream and blend until smooth. Season with salt, pepper, and ginger powder; keep warm.

3. 3.

   Lay out salmon slices, pile the eel mousse on top, and gently roll the salmon around the filling like a parcel. Briefly dip chive stems in hot water and tie them around the salmon parcels.

4. 4.

   Spread broccoli purée onto plates, place the salmon parcels on top, and garnish with broccoli florets and tomato cubes before serving.