Cold salmon and cod with caviar cream

Ingredients for Cold salmon and cod with caviar cream

Instructions for Cold salmon and cod with caviar cream

To prepare the Cold salmon and cod with caviar cream recipe, please follow these instructions:

Souffléfars: Cod fillet mixed with salt. Add eggs and cream. Season with salt and pepper.

A small foil shape is lubricated well. Then the mold is lined with 2 sides of salmon, with the ends hanging out over the mold. Then fill with the fish souffléfarsen and finally close with the salmon.

The fish is then steamed in the oven at approx. 150 degrees C for 40 minutes. You may, when the fish is finished, overdo it with a fish gelé.

Caviar Cream: Crème frâichen stir with caviar and add a little lemon juice.

Appearance: Seasonal salads are washed thoroughly and picked. Then put on a plate of fish medallion (with bottom in the weather). Caviar cream is placed around.