Cream cheese and salmon cream

Name: Cream cheese and salmon cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 small (about 200 g) cucumber; 1 Organic Lime; 1 collar Dill; 250 g Double cream cream cheese; 50 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g smoked salmon; 4 TSP Trout caviar

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1/2 small (about 200 g) cucumber
1 Organic Lime
1 collar Dill
250 g Double cream cream cheese
50 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g smoked salmon
4 TSP Trout caviar

Directions

1
Cucumber wash, clean, lengthwise halve, core and very finely dice. Wash lime thoroughly, grate peel finely. Halve lime, squeeze juice. Wash the dill, shake dry, put some flags aside for garnishing, cut the remaining dill finely.
2
Mix cream cheese, sour cream, lime juice and zest. Season with salt and pepper. Stir in dill and cucumber. Cut salmon into fine strips. Layer cream cheese cream and salmon in glasses. Garnish with one teaspoon each of trout caviar and dill flags