English salmon butter

Name: English salmon butter
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 150 ml dry white wine; 400 g salmon fillet; 75 g butter; tray smoked salmon pieces a 100 g; tray cress

A nice English recipe. The brunch contains the following ingredients: fish, dry white wine, salmon fillet, butter, smoked salmon pieces (a 100 g) and cress.

Ingredients

Kitchen Stuff

skimmer
hand blender or food processor
dish or small soufflé shape (content 500 ml)

Directions

Bring the white wine to 100 ml of water in a pan.
Turn the heat very low and put in the salmon fillet.
The fish must be under water, so add some boiling water if necessary.
Cook in 10 min.
Take the salmon out of the pan with a slotted spoon.
Store the cooking liquid.
Remove the dark pieces of the salmon.
Puree the salmon with 50 g butter and 3 tbsp of the cooking liquid.
Add the salmon snippets and mash them briefly so that large pieces of salmon remain visible.
Put half of the cress through and season with salt and pepper.
Spoon the mixture into a bowl and smooth the top.
Melt the rest of the butter for 10 seconds.
at full power in the microwave.
Pour the butter on the salmon mixture and leave to set in the fridge for 2 hours.
Remove the salmon butter from the refrigerator and garnish with the rest of the cress.
Tasty with toasted white or brown bread..