Summary

Ingredients

• 500 g salmon fillet (s), frozen
• 3 stalks celery
• 1 bunch dill
• 5 spring onion (s) with green
• 1 teaspoon lemon juice
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ pepper
• 3 drops Tabasco
• 250 g cream cheese
• 100 g cream
• 100 ml water
• 2 tablespoon tomato paste
• 7 sheets gelatin

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Instructions

1. Thaw the salmon and cook in the pressure cooker for 4 minutes. Take out and tear apart with a fork. Finely chop the celery stalks and dill, finely grate the spring onion (or chop, but then very finely) and finely chop the leafy greens. Add to the salmon. Season with lemon juice, salt, pepper, Tabasco and fold in the cream cheese.
2. Gently heat 100 g cream with 100 ml water (or: 200 ml milk) in a saucepan, stir in the tomato paste. Soak the gelatine, add to the slightly cooled milk and tomato paste sauce and stir in.
3. Add this liquid to the salmon mixture and fold in. Fill into greased molds and refrigerate overnight.
4. Serve on frisee or rocket salad with fine dressing and cocktail tomatoes with a toasted toasted bread corner. You can also use other fish, I once made it with pike fillets, but it tastes best with salmon.