Salmon spread with roast bread

Name: Salmon spread with roast bread
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 200 g Salmon fillet (without skin); 5 TABLESPOONS dry white wine; 1 Organic Lemon; 2 Carrots; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small bunch of chives; 100 g soft butter; 75 g Whipped cream; 7-10 Tbsp Sweet peppers

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

200 g Salmon fillet (without skin)
5 TABLESPOONS dry white wine
1 Organic Lemon
2 Carrots
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small bunch of chives
100 g soft butter
75 g Whipped cream
7-10 Tbsp Sweet peppers

Directions

1
Wash the salmon and dab dry. Remove any bones with a pair of fishbone pliers. Bring white wine and 100 ml water to the boil in a pot. Add salmon and cook for 6-8 minutes while turning. Take the fish out of the stock and let it cool down
2
Wash the lemon and grate dry. Grate the peel thinly. Halve the lemon and squeeze the juice. Peel, wash and grate carrots. Heat oil in a pan and fry carrots for 2-3 minutes. Add 2 tablespoons lemon juice, season with salt and pepper. Take out and let cool down
3
Wash the chives, shake dry and cut into small rolls. Whip butter until light and creamy. Stir in cream. Chop the salmon. Fold carrot, salmon and 3/4 of the chives into the butter and season with lemon juice, salt, paprika and pepper. Sprinkle with the remaining chives and serve with toasted bread
4
Waiting time approx. 20 minutes