Summary

Ingredients

• 6 pate (s), (queen pies), for baking
• 250 g salmon fillet (s), (wild salmon fillet), frozen, defrosted
• 2 spring onion (s)
• 200 g cream cheese
• 100 g crème fraîche
• 0.5 ½ small lemon (s), add the juice
• 1 teaspoon mustard, medium hot
• pepper
• 2 tablespoon dill, fresh or frozen

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Instructions

1. Cut the spring onions into thin rings and the salmon into small cubes. Heat some oil in a saucepan and steam the salmon cubes in it until they are done, then add the spring onion rings and sauté briefly. Take the saucepan off the heat and let the mixture cool down.
2. In the meantime, mix the cream cheese and crème fraîche together, season with lemon juice, mustard and pepper and stir in the dill. Finally fold in the cooled salmon and spring onion mixture.
3. Bake the queen patties according to the instructions on the packet, allow to cool a little and fill with the mixture. Garnish with fine green spring onion rings or bunches of dill (simply leave out the pie lids) and serve warm.
4. One pate per person is sufficient as a starter, but of course you can also serve it with a nice salad as a main course, then of course you have to calculate 2-3 pieces per person depending on your hunger.
5. Leftover filling can be kept in the refrigerator for a few days and also tastes wonderful as a spread!