finely chopped smoked
salmon
(1 sjalot finely chopped optional)
trout-or caviareggs
lime juice
paprika
maldon salt
crème fraîche
Salmon:
mix together the salmon, lime juice, salt
and paprika
put in a ring and leave a hole in the middle
fill the hole with
trout-or caviareggs
put the crème fraîche on top
cool
Pesto:
make puree of basil, pinekernels,
parmesan cheese and
garlic.
Tapenade:
puree stoneless black olives
add salt, pepper, olive oil, kapers and anchovies.
moked Salmon terrine with pesto and
tapenade
