serves 4
credit: the inlingua world of food

+ 125-150 g (~1/3 lbs)
smoked salmon
+ 2 schallots chopped
+ 1 tbsp Crème fraîche
+ 100 ml thick cream
+ salt and freshly ground
white pepper
+ a bunch of dill
+ 1 packet of
Pumpernickel or crackers

1. Remove any bones from the fish and put into a food processor with the shallots which have been peeled and quartered. Blend the ingredients together to form a smooth paste. Add the Crème fraîche and cream to the mixture and blend togehter briefly.
2. Season with salt and pepper. Chill until needed.
3. To serve, garnish the top of the mousse with dill and serve the Pumpernickel or crackers separately.

Please email me if you have any questions.

1. Break up the camembert with a fork and mix into the butter.
2. Carefully incorporate the onions, pickels, paprika and caraway seeds into the cheese mixture and season to taste with salt and pepper.
3. Pile into a dish and serve with crackers.

Please contact me if you have any questions.