FRIJE

Instructions

• 1.   To easily unmold this charlotte, line the mold with plastic wrap, allowing it to generously overflow from the mold.
• 2.   Line a small mold or bowl (maximum diameter 15 cm) with the slices of smoked salmon, overlapping them slightly.
• 3.   Poach the fresh salmon for about 5 minutes. Remove the skin and bones.
• 4.   Coarsely chop the fresh salmon and optionally the leftover smoked salmon.
• 5.   then mix with the cream cheese. The texture should resemble rillettes. Season with salt and pepper to taste.
• 6.   Optionally, add chives.
• 7.   Place the fresh salmon mixture in the mold.
• 8.   Press down slightly and fold the slices of smoked salmon over the top. Chill for at least 3 hours with a weight on top (such as a can).
• 9.   To serve: unmold onto a plate and garnish with tomato and a few sprigs of chives.
• 10.   Enjoy.

Nutritional information *