Wild salmon on lemon cream

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 2 Federation Basil
  • 100 g Parmesan cheese (in pieces)
  • 150 ml good olive oil 100 g pine nuts
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp Sugar
  • 500 g Wild smoked salmon (on skin)
  • 100 g Fresh cream
  • 2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Sugar

Directions

  1. 1

    For the pesto, pluck the basil leaves and roughly dice the Parmesan. Finely puree the basil, parmesan and oil in a mixer. Add the pine nuts and chop only briefly. Season with salt and pepper.

  2. 2

    Cut the salmon from the skin and cut into 8 thin slices. Mix crème fraîche and lemon juice. Season with salt and 1 pinch of sugar. Serve the salmon with lemon cream and drizzle some pesto over it (keep the rest of the pesto well sealed in the refrigerator).