Ingredients :
- 350 g cooked skinned salmon
- 140 g softened butter
- Rind and juice of 1 large lemon
- 2 teaspoons chopped fresh dill
- to taste Salt and pepper
- 75 g flaked arm and is roughly chopped
Method :
- Flake the salmon into a bowl and then placed into a food processor together with two thirds of the butter, the lemon rind and juice, half the deal, and the salt and pepper. Blend until smooth
- Mix in the flaked almonds, and check for seasoning impact the mixture into small dishes such as Ramekins.
- Scatter the other half of the deal over the top of each ramekin. Clarify the remaining butter, and pour over each ramekin to create a seal. Refrigerate them before serving, and served with crudites.
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