Salmon Butter

  • Print
Recipe Image
Ingredients for 625 g
  • 125 g QimiQ Whip, room temperature
  • 20 g Shallot(s), finely diced
  • 230 g Butter, softened
  • 250 g Smoked salmon, finely chopped
  • 4 tbsp Dill, finely chopped
  • 2 tsp Chervil, finely chopped
  • Salt
  • Cayenne pepper
Method
1.
Fry the shallots until soft and allow to cool.
2.
Whisk QimiQ Classic smooth.
3.
Add the butter and whisk with a handmixer until fluffy.
4.
Add the remaining ingredients and mix well.