Double Salmon Cream Filled Savoury Puffs
This is a delicious combination of fresh salmon and
RegalTM   smoked salmon.

2 Tbsps unsalted butter
1-4 tsp clove garlic, peeled
100 grams Regal Smoked Salmon
1-4 cup white wine (preferably dry)
a few parsley stalks (optional)
200 grams fresh salmon (2 medium size salmon steaks)
1-2 cup sour cream
grated rind one orange
2 tsp finely chopped or minced fresh dill, salt and
 pepper to season

 

Method
1. Put 1 tblsp of unsalted butter in a frying pan.
Cook garlic over a low heat for 3-4 minutes but
do not brown. Add Regal smoked salmon and
cook only until salmon has changed colour to
 a soft pink. Transfer to a plate.
2. Heat a second tblsp of unsalted butter in a
small saucepan with wine and parsley stalks.
Add salmon steaks, cover and poach over a low
heat for 4-5 minutes until steaks are just cooked.
Remove from the liquid. Cool.
3. Place the smoked salmon and the fresh cooked
salmon in a food processor and pulse with the sour
cream, orange rind and dill until a paste is formed.
 Add more sour cream if wished.