Ingredients
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4 pre-cooked savoury tart cases, medium size
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500gr. Fresh Salmon from one of the Blue Island Fish Markets
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250 g cream cheese
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50 g dill, finely chopped
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Zest of a small orange
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Zest of a small lemon
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15 g caviar
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Salt
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Pepper
Instructions
Cut the salmon into small cubes and boil in hot water for 5 minutes.
Marinate with the finely chopped dill and the zest of orange and lemon. Season with salt andpepper.
In a blender, mix the cooked salmon with the cheese until it is a smooth purée.
Put the mix into a pastry bag.
Fill the tarts and garnish with caviar, dill and a slice of lemon.
Bon appétit!
