Tuesday, 21 April 2009

Salmon log with chives

This is another "dish" I made for Easter. I served it on a piece of Swedish "knäckebröd". It's a great hors d'oeuvre and goes well with a glass of white wine.

Salmon log with chives

250 g cream cheese
2 tbsp sour cream
1 tbsp lemon juice
3 spring onions, finely chopped
420 g cooked salmon/smoked salmon
1 tsp coarsely ground black pepper
40 g pecan nuts, finely chopped
20 g chives, finely chopped
80 g dill, finely chopped

1. Mix cream cheese, sour cream and lemon juice to a fine paste. Mix in the spring onions, salmon, black pepper, pecans and chives. Allow to rest in the fridge for atleast 2 hours to ensure the mixture is firm when you move on to the next step.

2. Put the mix onto some cling film and roll into a firm log shape. Allow to cool once more and then roll the log in the chopped dill.

Slice and serve ontop of savoury crackers or "knäckebröd".
Will freeze well for a couple of days, maybe 1 week.

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