Smoked Salmon Spread

Appetizer
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Ingredients for 10 portions
  • 500 g QimiQ Whip Pastry Cream, chilled
  • 200 ml Fish stock, chilled
  • 250 g Cream cheese
  • 4 cl Noilly Prat/Vermouth dry
  • 400 g Smoked salmon
  • 1 Lemon(s), juice only
  • Salt, ground
  • White pepper, ground
  • Cilantro, ground
Method
1.

Puree all the ingredients together with an immersion blender.

2.

Using a mixer whip the mixture until the required volume has been achieved.

3.

Allow to chill for approx. 4 hours before serving.

4.

Tip: Off cuts of salmon can be used.