Lax smorga
Instructions
Cook the salmon fillet in a barbed completely court bouillon, drain and let cool completely.
Finely chopped smoked salmon and let it cool in the fridge.
When the meat of the fish will be well Knead together with cold creme fraiche and jelly fish.
Add the spices, and stir well with a spoon made many small molds with the mixture, and place upside down on a serving platter.
Let cool and serve at the table, decorating with lumpfish ROE.
Ingredients and dosing for 4 persons
- 450 g of fresh salmon fillet
- 100 g of smoked salmon
- 300 g of cheese creme fraiche
- 10 cl of fish gelatin
- 1 teaspoon of chopped chives
- 1 teaspoon of chopped anetro