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June 29, 2011 on 4:15 am | In Salad Recipes |
| Ingredients |
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| Salmon Fillet (fresh Salmon obtain from market) |
250g |
| White wine |
200 ml |
| Dill |
10 g |
| Soften butter |
75g |
| Some lemon juice |
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| Sour cream |
4 tablespoon |
| Capers |
finely chopped |
| Cocktail gherkins |
finely chopped |
| Shallot |
2, finely chopped |
| Salt and pepper to taste |
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Method
1. Wash the salmon under running water, pat dry with paper towels. Run your fingers over the flesh to check for pin bones. Pull them out and discard. Cut the fish into chunks.
2. Place the fish chunks in a small pot with the wine. Bring it to boil over medium heat, turn the heat off immediately. Keep the pot covered and leave it for about 5 minutes.
3. Pick the dill fronds off the stem, discard the stem and chop the fronds finely.
4. Peel the skin off the fish, discard. Remove the fish from the the wine and place it in the mixing bowl. Flake the fish apart with a fork, check for bones, discard if there is any.
5. Add 50g of the butter, the dill, lemon juice, sour cream, capers, gherkins and shallots. Mash the mixture up with a a fork. Add salt and pepper to taste.
6. Melt the remaining butter and pour over the mixtures.
8. Refrigerate for at least 4 hours or overnight.
9. Removed from the fridge and it is ready to serve with bread or crackers.
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