Salted Salmon Envelopes
3 servings
60 minutes
The recipe is taken from the book "Holiday Salads and Appetizers.
Calories480.9kcal
Proteins47.8grams
Fats30.3grams
Carbohydrates4.1grams
Smoked salmon
6
pc
Cream cheese
200
g
Pickled capers
2
tsp
Chives
12
stem
Shallot
1
pc
Lemon juice
10
ml
Ground black pepper
to taste
Salt
to taste
1
Peel and finely chop the shallot.
- Shallot: 1 piece
2
Blanch the chives for 30 seconds and cool.
- Chives: 12 stems
3
Cut each slice of salmon in half.
- Smoked salmon: 6 pieces
4
Mix cream cheese with lemon juice, capers, and shallots, and season with salt and pepper to taste.
- Cream cheese: 200 g
- Lemon juice: 10 ml
- Pickled capers: 2 teaspoons
- Shallot: 1 piece
- Ground black pepper: to taste
- Salt: to taste
5
Spread the mixture on fish slices, fold them into envelopes or roll them up.
- Smoked salmon: 6 pieces
6
Tie each envelope with chives.
- Chives: 12 stems
7
Chill in the refrigerator before serving.
