Salmon spread with roast bread

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 8
  • 200 g Salmon fillet (without skin)
  • 5 TABLESPOONS dry white wine
  • 1 Organic Lemon
  • 2 Carrots
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 small bunch of chives
  • 100 g soft butter
  • 75 g Whipped cream
  • 7-10 Tbsp Sweet peppers

Directions

  1. 1

    Wash the salmon and dab dry. Remove any bones with a pair of fishbone pliers. Bring white wine and 100 ml water to the boil in a pot. Add salmon and cook for 6-8 minutes while turning. Take the fish out of the stock and let it cool down

  2. 2

    Wash the lemon and grate dry. Grate the peel thinly. Halve the lemon and squeeze the juice. Peel, wash and grate carrots. Heat oil in a pan and fry carrots for 2-3 minutes. Add 2 tablespoons lemon juice, season with salt and pepper. Take out and let cool down

  3. 3

    Wash the chives, shake dry and cut into small rolls. Whip butter until light and creamy. Stir in cream. Chop the salmon. Fold carrot, salmon and 3/4 of the chives into the butter and season with lemon juice, salt, paprika and pepper. Sprinkle with the remaining chives and serve with toasted bread

  4. 4

    Waiting time approx. 20 minutes

Nutrition Facts

KCAL
190 kcal
CARBS
1 g
FATS
18 g
PROTEINS
6 g