375g smoked salmon 375g fresh salmon
1.5 tbsp olive oil 3 yellow
egg 250g butter
Salt, pepper
Chop the smoked salmon on the chopping block.
Cook fresh salmon with court bouillon and oil lemon juice.
Mash with a fork.
Work the butter and mix with your fingers.
Refrigerate in a bowl. Make at least 24 hours before
recipe sent by Catherine
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