TIP: SALMON
You will need a little salmon to mix into the butter, but mainly to serve with it afterwards.
Preparation: 75 min.
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Ingredients
Preparation time: 15 minutes
Cooling time: 1 hour
For 4 servings:
30 g smoked salmon + extra salmon to serve on the side (see tip)
1 avocado
½ small red onion
60 g salted butter, room temperature
20 g full-fat cream cheese
½ lemon
Handful of dill and chives
Handful of pomegranate seeds (garnish)
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Preparation
Required: silicone muffin mold with a diameter of approx. 5 cm and plastic wrap
Remove the flesh from the avocado and place it in a measuring cup. Add the butter and
cream cheese. Grate some lemon zest and add some juice. Mix until smooth with a hand blender.
Finely chop the onion, dill, and chives and stir into the butter. Do not mix any further. Cut the salmon into small pieces and mix into the butter as well. Season with salt and pepper.
Line the molds with plastic wrap and spoon in the avocado-salmon butter mixture. Smooth the top with the back of a spoon and cover with plastic wrap. Refrigerate for at least 1 hour.
Turn the molds out onto a flat plate and decorate with extra smoked salmon, dill, and chives, and serve with pomegranate seeds.
This is an enriched butter that you can spread on any high-quality bread.
