For
4 persons
Préparation
40 minutes
Cooking
None
- 200 g fresh salmon
- 50 g smoked salmon
- 100 g cream cheese (such as mascarpone or soft spreadable cheese)
- 1 tbsp crème fraîche
- 2 tbsp Groix & Nature seaweed & basil marine pesto
- 1 tbsp lemon juice
- 1 pinch black pepper
- A few sprigs of fresh dill
Variations and alternatives:
For a lighter version, replace the crème fraîche with Greek yoghurt. Add some lemon zest for a more pronounced touch of freshness. Stir in some sesame or flax seeds for a crunchy texture.
- Steam or poach the fresh salmon for 5 minutes. Once cooled, flake it finely with a fork. Cut the smoked salmon into small pieces.
- In a large bowl, mix the cream cheese with the cream and the seafood pesto. Add the lemon juice and pepper.
- Fold the two types of salmon into the mixture. Mix gently to achieve a smooth texture whilst retaining some texture.
- Chill in the fridge for at least 30 minutes before serving.
