Wild salmon on lemon cream
DIFFICULTY
very easy
very easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 2 Federation Basil
- 100 g Parmesan cheese (in pieces)
- 150 ml good olive oil 100 g pine nuts
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Sugar
- 500 g Wild smoked salmon (on skin)
- 100 g Fresh cream
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
Directions
- 1
For the pesto, pluck the basil leaves and roughly dice the Parmesan. Finely puree the basil, parmesan and oil in a mixer. Add the pine nuts and chop only briefly. Season with salt and pepper.
- 2
Cut the salmon from the skin and cut into 8 thin slices. Mix crème fraîche and lemon juice. Season with salt and 1 pinch of sugar. Serve the salmon with lemon cream and drizzle some pesto over it (keep the rest of the pesto well sealed in the refrigerator).
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