Smoked salmon in butter cream
6 servings
255 minutes
Smoked salmon in creamy sauce is a refined dish of European cuisine, where the delicate taste of mascarpone and cottage cheese combines with the spicy notes of smoked salmon and the freshness of chives. This dish is perfect for both festive gatherings and sophisticated dinners. The light acidity of lime juice and the spiciness of cayenne pepper give the cream richness and depth of flavor. Historically, such appetizers were popular in aristocratic circles in Europe, where refined combinations of ingredients were valued. It can be served with crispy toasts or crackers, creating a perfect contrast of textures. After cooling in molds, the dish acquires a dense yet airy consistency, turning into a true gastronomic delight that can impress even the most discerning gourmets.
1
In a blender, whip together mascarpone, cottage cheese, lime juice, cream, salt, and cayenne pepper. Transfer the mixture to a bowl and add finely chopped salmon and chives. Mix well.
- Mascarpone cheese: 60 g
- Curd cheese (tvorog): 0.5 glass
- Lime juice: 1 teaspoon
- Extra-thick cream 48% fat: 2 tablespoons
- Salt: pinch
- Cayenne pepper: pinch
- Smoked salmon: 115 g
- Chives: 1 tablespoon
2
Line 6 small molds with several layers of cheesecloth and fill tightly with the mixture. Cover with the edges of the cheesecloth and press lightly. Transfer the mounds to plates and refrigerate for at least 3 hours, preferably overnight.
