Ingredients Jump to Instructions ↓

  1. 2 shallots

  2. 1 carrot

  3. 100 ml white wine

  4. 2 tablespoons white wine vinegar

  5. 1 tablespoon dried thyme

  6. 1 bay laurel leaf

  7. 150 gram salmon fillet

  8. 75 gram soft butter

  9. 1 egg yolk

  10. 1 tablespoon creme fraiche

  11. 75 gram smoked salmon, finely chopped

  12. 1 tablespoon lemon juice

Instructions Jump to Ingredients ↑

  1. Chop one shallot and the carrot in large chunks, add them to a small pan with 100 ml water and the wine vinegar, thyme and laurel leaf. Bring to boil.

  2. Add salt and pepper to the broth until nice and spicy and let it simmer for about 30 minutes with a lid.

  3. Place the salmon fillet carefully in the broth and leave it for 5 minutes. Be careful to not let the water boil!

  4. Remove from heat and let the salmon cool down in the broth.

  5. Chop the other shallot in fine pieces. Remove the salmon from the broth and carefully pick apart the salmon with two forks.

  6. Whisk the butter with the egg yolk and crème fraîche until foamy. Using a spoon, carefully mix the cooked salmon, smoked salmon and chopped shallot through the egg mixture.

  7. Add salt and pepper to taste and leave to set in fridge for at least one hour.


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