Serves 4-6.
Ingredients:
- 200g canned or fresh salmon
- 100g smoked salmon
- 30g butter
- 100ml fresh cream
- 1/2 lemon's juice
Method:
Remove skin and bones from salmon. Mash with a fork.
Add the smoked salmon and butter, and mash.
Add the cream and lemon juice, and mix well.
Pour mixture in a mould and chill in the fridge for about 3 hours.
Serve in a plate, topped with smoked salmon and parsley.
