Salmon pralines with dill cream cheese

Name: Salmon pralines with dill cream cheese
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 14 Disc/s (approx. 400 g) Smoked salmon; 2 Spring onions; 1/2 bunch Dill; 175 g Double cream cheese; 75 g Fresh cream; 1/2 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Lamb's lettuce; 2 TABLESPOONS light balsamic vinegar; 1 TEASPOON liquid honey; 2 TABLESPOONS Oil; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

A touch of lemon makes the cream in the smoked salmon coat wonderfully refreshing

COOK TIME
45 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

14 Disc/s (approx. 400 g) Smoked salmon
2 Spring onions
1/2 bunch Dill
175 g Double cream cheese
75 g Fresh cream
1/2 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Lamb's lettuce
2 TABLESPOONS light balsamic vinegar
1 TEASPOON liquid honey
2 TABLESPOONS Oil
7-10 Tbsp Cling film

Directions

1
Moisten the six wells of a muffin tray with water and cover with foil. Line each trough with 2 salmon slices, leaving approx. 3 cm protruding all around.
2
For the cream, finely dice 2 salmon slices. Clean, wash and finely chop the spring onions. Wash dill and chop finely. Mix everything with cream cheese, crème fraîche and lemon peel. Season to taste with salt and pepper.
3
Spread the cream into the hollows and cover with the salmon. Cover with foil and chill for approx. 1 hour.
4
Clean, wash and drain the salad. Mix vinegar, honey, some salt and pepper. Fold in the oil. Arrange pralines with salad and drizzle vinaigrette over them.
5
We form the chocolates in the muffin tray. Alternatively, small cups can be used for this