Summary

Ingredients

• 200 g salmon, smoked, Scottish
• 125 ml cream (double cream)
• 1 teaspoon lemon juice
• 100 g cream cheese (e.. Philadelphia)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch dill
• 0.5 ½ bunch chives
• 4 slices toast
• 1 lemon (s)

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Instructions

1. Cut the salmon into fine strips. Set aside 1 tablespoon for the garnish.
2. Now halve the amount of salmon and puree half of it with double cream and lemon juice in the cutter. Carefully fold in the cream cheese.
3. Finely chop the parsley and dill. Cut the chives into rolls. Set aside 1 tablespoon for the garnish. Now fold the herbs and the other half of the salmon strips into the pureed mass. Season to taste with salt and pepper.
4. Toast slices of toast until golden and cut in half diagonally. Brush with the smoked salmon tartare while it is still lukewarm. Sprinkle smoked salmon strips and chives on top as a garnish. Cut the lemon wedges and serve garnished with them.